Ingredients:

  • 1/2 cup (113g) unsalted butter, melted
  • 8 oz (225g) semi-sweet chocolate, chopped
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (65g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/2 tsp (3g) sea salt
  • 1/2 tsp (2g) baking powder

Instructions:

  1. Melt the unsalted butter and chopped semi-sweet chocolate together using a microwave in 30-second bursts or over a double boiler. Stir until the mixture is glossy and smooth.
  2. Whisk in the granulated sugar immediately while the chocolate mixture is still hot to help the sugar dissolve.
  3. Add eggs one at a time, whisking vigorously after each addition. Stir in the vanilla extract until the batter reaches a smooth, mahogany-colored ribbon consistency.
  4. Sift in the all-purpose flour, cocoa powder, salt, and baking powder. Using a spatula, gently fold the dry ingredients into the chocolate base just until no streaks of flour remain.
  5. Scoop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them 2 inches apart.
  6. Bake for 12 minutes. Remove from the oven when the center still looks slightly underdone to ensure a fudgy texture.