Add the melted chocolate mixture and vanilla extract to the egg and sugar mixture. Whisk until combined, forming a rich chocolate base.
Step 6:
Fold in the dry ingredients gently, just until combined. The batter will be runny but will thicken after chilling.
Step 7:
Refrigerate the batter for 15 minutes to thicken slightly, giving it the texture of brownie batter.
Step 8:
Using a medium cookie scoop, divide the batter evenly between the prepared baking trays. Scooping the dough all at once ensures shiny, crinkly tops on the cookies.
Step 9:
Bake for 10-12 minutes, one tray at a time, until the tops are shiny and cracked, and the cookies have domed slightly. Allow the cookies to cool on the trays for 15-20 minutes before transferring to a wire rack to cool completely.
Serving and Storage Tips
Serve these cookies warm for the best fudgy texture. If stored in the fridge, you can microwave them for a few seconds to regain their softness.
The cookies can be stored in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week.
If you want to make the cookies ahead of time, you can freeze the dough. Simply scoop out the cookie dough, place it on a baking sheet to freeze, then transfer the frozen dough to a sealed container. Bake the frozen dough as directed, adding an extra 2-3 minutes to the baking time.
Helpful Notes
For a more intense chocolate flavor, you can use 70-80% dark chocolate instead of 60-70%.
If you prefer a sweeter cookie, increase the sugar to 1 cup.
These cookies will spread during baking, so be sure to leave enough space between them on the baking tray.
Tips from well-known chefs
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