Add the chocolate mixture and vanilla, whisking until combined.
Fold in the dry ingredients until smooth and combined. The batter will be runny.
Refrigerate for 15 minutes until the batter thickens slightly, resembling thick brownie batter.
Using a medium cookie scoop, divide all the batter onto prepared baking trays.
Bake for 10-12 minutes, one tray at a time, until the tops are shiny, cracked, and slightly domed.
Cool on trays for 15-20 minutes before transferring to a wire rack to cool completely.
Notes
Scooping all the batter at once ensures shiny, crinkly tops on the cookies.
These cookies are soft and fudgy, with a rich chocolate flavor.
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