What You Will Need
Dark Chocolate (70% cocoa): 200g, chopped
Unsalted Butter: 115g (1/2 cup)
Large Eggs: 2, at room temperature
Granulated Sugar: 150g (3/4 cup)
Light Brown Sugar: 50g (1/4 cup)
All-Purpose Flour: 130g (1 cup)
Unsweetened Cocoa Powder: 25g (1/4 cup)
Baking Powder: 1 teaspoon
Salt: 1/2 teaspoon
Chocolate Chips: 100g (for topping)
The Process
Melt the Base: In a heat-proof bowl set over simmering water (or in short bursts in the microwave), melt the chopped dark chocolate and butter together until smooth. Let it cool slightly.
Whisk for the Crinkle: In a large bowl, beat the eggs, granulated sugar, and brown sugar with a hand mixer on high speed for about 5 minutes. This step is crucial—incorporating air is what creates that beautiful shiny, cracked surface seen in the photo.
Combine: Gently fold the cooled chocolate mixture into the egg and sugar foam.
Incorporate Dry Ingredients: Sift in the flour, cocoa powder, baking powder, and salt. Fold gently with a spatula just until no streaks of flour remain. Do not overmix!
Rest the Batter: Let the dough sit at room temperature for about 10–15 minutes. It will thicken into a scoopable consistency.
Bake: Preheat your oven to 180°C. Line a baking sheet with parchment paper. Use an ice cream scoop to place mounds of dough onto the sheet, leaving plenty of space between them.
The Finishing Touch: Press a few extra chocolate chips into the top of each mound. Bake for 10–12 minutes. The edges should be set, but the centers should still look slightly soft.
Cool: Let them cool completely on the baking sheet. They will firm up and develop that signature fudgy texture as they sit.
Pro Tip
For that extra “gourmet” look, sprinkle a tiny pinch of sea salt on top immediately after taking them out of the oven. It perfectly balances the intense chocolate flavor.
