Ingredients
200 g dark chocolate chopped
100 g unsalted butter
2 large eggs room temperature
150 g granulated sugar
80 g brown sugar
1 teaspoon vanilla extract
80 g all purpose flour
30 g cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
Instructions
Preheat the oven to 180°C. Line a baking tray with parchment paper. In a heatproof bowl melt the dark chocolate and butter together using a double boiler or microwave in short intervals stirring until smooth. Set aside to cool slightly. In a separate bowl whisk the eggs with granulated sugar and brown sugar until pale glossy and slightly thick. Add the vanilla extract and mix well. Pour the melted chocolate mixture into the egg mixture and gently fold until fully combined. In another bowl sift together the flour cocoa powder baking powder and salt. Gradually fold the dry ingredients into the chocolate batter just until combined. Do not overmix. The batter should be thick and glossy. Scoop spoonfuls of batter onto the prepared baking tray leaving space between each cookie as they will spread. Bake for 10 to 12 minutes until the tops are shiny and cracked while the centers remain soft. Remove from the oven and let the cookies cool on the tray for a few minutes before transferring to a wire rack to cool completely.
Tips
For extra fudgy cookies slightly underbake them. Use good quality dark chocolate for the best flavor. These cookies firm up as they cool but stay soft and brownie like inside.