Ingredients
- 2 large eggs
- ¾ cup granulated sugar
- 2 tbsp unsalted butter
- 1 cup semisweet chocolate chips
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- ¼ cup all-purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
Instructions
1. Melt the Chocolate
In a microwave-safe bowl, combine the butter and chocolate chips.
Microwave in 20-second intervals, stirring between each, until smooth and fully melted. Stir in the cocoa powder and set aside to cool slightly.
2. Whip the Eggs and Sugar
In a mixing bowl, beat the eggs and granulated sugar for 2–3 minutes until pale, thick, and slightly fluffy.
3. Combine the Batter
Add the melted chocolate mixture and vanilla extract to the egg mixture. Mix until smooth.
Gently fold in the flour, baking powder, and salt until just combined. Do not overmix.
4. Chill the Batter (Optional but Recommended)
Refrigerate the batter for 20–30 minutes for thicker, chewier cookies.
5. Bake
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Scoop tablespoons of batter onto the baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, until the tops are crackled and the edges are set but centers remain soft.
6. Cool & Serve
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
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