• 200 grams semisweet chocolate chips, divided
• 30 grams unsalted butter
• 100 grams all-purpose flour
• 30 grams unsweetened cocoa powder
• 1 teaspoons baking powder
• ¼ teaspoons fine salt
• 2 large eggs
• 150 grams granulated sugar
• 1 teaspoons vanilla extract

How to make it

1. 01

   Preheat oven to 175°C (350°F). Line two baking sheets with parchment paper.

2. 02

   Melt 100 grams of the chocolate chips with 30 grams unsalted butter in the microwave in 20-second bursts or over a double boiler. Set aside to cool slightly.

3. 03

   In a medium bowl, whisk together 100 grams all-purpose flour, 30 grams unsweetened cocoa powder, 1 teaspoons baking powder, and ¼ teaspoons fine salt.

4. 04

   In a separate large bowl, beat 2 large eggs, 150 grams granulated sugar, and 1 teaspoons vanilla extract until pale, thick, and ribbon-like (about 2 minutes).

5. 05

   Mix in the melted chocolate mixture until combined and glossy.

6. 06

   Fold in the dry ingredients until just combined, then fold in the remaining 100 grams chocolate chips.

7. 07

   Chill the dough for 15–20 minutes in the refrigerator — this keeps the cookies from spreading too thin.

8. 08

   Scoop tablespoon-sized balls onto the prepared baking sheets, spaced about 2 inches apart.

9. 09

   Bake for 9–11 minutes until the edges are set and crackly, but the centers remain soft and slightly underdone.

10. 10

    Cool on the baking sheet for 5 minutes before transferring to a wire rack to firm up completely.