Ingredients:
1/2 cup (115g) unsalted butter
1 cup (170g) semi-sweet chocolate chips or chunks
3/4 cup (150g) granulated sugar
1/4 cup (50g) brown sugar (light or dark)
2 large eggs
1 tsp vanilla extract
2/3 cup (85g) all-purpose flour
1/4 cup (30g) unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp salt
Optional: extra chocolate chips or chunks for topping
Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Melt butter & chocolate: In a saucepan (or microwave in intervals), melt butter and chocolate together until smooth. Let it cool slightly.
3. Mix wet ingredients: In a bowl, whisk together the sugars and eggs until light and fluffy (about 2 minutes). Add vanilla and the melted chocolate mixture. Stir to combine.
4. Add dry ingredients: Sift in flour, cocoa powder, baking powder, and salt. Mix until just combined. The batter will be sticky like brownie batter — not as firm as cookie dough.
5. Scoop cookies: Use a spoon or cookie scoop to drop heaping tablespoons of batter onto the baking sheet, leaving some space between each one.
6. Bake for 10–12 minutes, until the tops are crackly and the edges are set. The centers will still be a bit soft — that’s what makes them fudgy!
7. Cool on the baking sheet for 5–10 minutes before transferring to a wire rack.
Tips for Success:
For extra decadence, fold in chocolate chips, nuts, or even a swirl of peanut butter.
Chill the dough for 20–30 minutes if you want thicker cookies.
Don’t overbake — they firm up as they cool!
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