Ingredients:

  • 4 oz (113g) bittersweet chocolate, chopped
  • 1/4 cup (57g) unsalted butter
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs (room temperature)
  • 1 tablespoon (15ml) vanilla extract
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1 cup (125g) all-purpose flour
  • 1/2 teaspoon (3g) baking soda
  • 1/4 teaspoon (1.5g) salt
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Combine chopped bittersweet chocolate and butter in a microwave-safe bowl. Heat in 30-second bursts, stirring in between, until the mixture is glossy and smooth.
  2. Allow the melted chocolate mixture to sit and cool for 5 minutes to prevent eggs from scrambling.
  3. Stir the granulated sugar and light brown sugar into the cooled chocolate mixture until well combined.
  4. Add eggs one at a time, whisking vigorously after each addition until the batter appears shiny and smooth. Stir in the vanilla extract.
  5. Sift together cocoa powder, all-purpose flour, baking soda, and salt. Gently fold the dry ingredients into the wet batter using a rubber spatula until just combined.
  6. Fold in the semi-sweet chocolate chips until evenly distributed.
  7. Using a 2-tablespoon cookie scoop, portion the dough onto a baking sheet lined with parchment paper or a silicone mat.
  8. Bake at 350°F (175°C) for 10-12 minutes, or until the edges are set but the centers still look slightly soft.
  9. Remove from oven and let the cookies cool on the baking sheet for several minutes to allow for carry-over cooking to set the fudgy center.