Baking powder: 1/2 teaspoon, helps the cookies rise slightly for a soft and fudgy texture.
Salt: 1/4 teaspoon, balances the sweetness and enhances the chocolate flavor.
Dark chocolate: 7 oz (200g), coarsely chopped and melted to give the cookies their fudgy center.
Unsalted butter: 1/4 cup (56g), melted with the chocolate for a smooth, rich texture.
Eggs: 2 large, room temperature, adds structure and richness to the batter.
Light brown sugar: 3/4 cup (150g), provides sweetness and a soft, chewy texture.
Vanilla extract: 1 teaspoon, adds warmth and depth of flavor to the cookies.
INSTRUCTIONS
Step 1:
Preheat the oven to 180C/350F/Gas 4. Line 2 large baking trays with parchment paper or a silicone mat, and set aside.
Step 2:
In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this dry mixture aside for later.
Step 3:
In a microwave-safe bowl, melt the dark chocolate and butter in 30-second intervals, stirring after each interval until smooth. Once melted, set aside to cool slightly.
Step 4:
Using a hand mixer or stand mixer, beat the eggs and light brown sugar together until pale, fluffy, and tripled in volume. This should take about 5 minutes and helps create the soft, chewy texture of the cookies.
Step 5:
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