Ingredients
1 cup (225 g) unsalted butter
8 oz (225 g) semisweet chocolate, chopped
1 cup (200 g) granulated sugar
½ cup (100 g) brown sugar
2 large eggs
2 tsp vanilla extract
1½ cups (190 g) all-purpose flour
½ cup (45 g) unsweetened cocoa powder
1 tsp baking powder
½ tsp salt
1½ cups (270 g) semisweet chocolate chips
Instructions
Preheat oven to 350°F (175°C). Line baking trays with parchment paper.
Melt the butter and chopped chocolate together. Stir until smooth, then let cool slightly.
Beat the sugars, eggs, and vanilla until light and fluffy (about 2–3 minutes).
Mix in the melted chocolate mixture.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients. Fold in the chocolate chips.
Chill the dough for 20–30 minutes if it’s too soft.
Scoop about 2–3 tablespoons of dough per cookie onto the baking sheet, leaving space between them.
Bake for 10–12 minutes. The tops should be shiny and crackled while the centers remain slightly soft.
Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
Optional Chocolate Filling
For a gooey center like the cookies in the photo:
Press 1–2 chocolate squares or a teaspoon of chocolate hazelnut spread into the center of each dough ball before baking, then cover with a little more dough.
Tips
Don’t overbake—the cookies continue to set as they cool.
Sprinkle a few extra chocolate chips on top before baking for a bakery-style look.
Store in an airtight container for up to 5 days. They also freeze well for up to 2 months.