Ingredients:

  • 1/2 cup (115g) unsalted butter
  • 6 oz (170g) bittersweet chocolate (60% cacao), chopped
  • 2 large eggs
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1 tsp (5ml) vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/3 cup (35g) Dutch-processed cocoa powder
  • 1/2 tsp (3g) baking powder
  • 1/2 tsp (3g) salt

Instructions:

  1. Melt the butter and chopped bittersweet chocolate together using a double boiler or in 30-second bursts in the microwave. Stir until glossy and smooth, then set aside to cool for 5 minutes.
  2. In a large bowl, combine the eggs, granulated sugar, and brown sugar. Beat with an electric mixer on high for 3-5 minutes until the mixture is pale, thick, and fluffy. Stir in the vanilla extract.
  3. Slowly pour the cooled melted chocolate into the egg mixture, stirring with a spatula until just combined.
  4. Sift in the flour, cocoa powder, baking powder, and salt. Fold gently using a spatula until no streaks of flour remain; do not overmix.
  5. Scoop rounded tablespoons of dough onto parchment-lined sheets, spacing them 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes until edges are set.