Ingredients
- 7 oz dark chocolate around 70% cocoa
- ⅔ cup unsalted butter 1 stick + 2 tablespoons
- ¾ cup granulated sugar
- 2 large eggs
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- Pinch of salt
- 1 teaspoon vanilla extract optional
- Powdered sugar for dusting
Instructions
- Melt the dark chocolate and butter together until smooth. Let cool slightly. In a large bowl, whisk together the eggs and sugar until light and fluffy (about 2–3 minutes). Stir in the chocolate mixture and vanilla (if using).
- Gently fold in the flour, baking powder, and salt until fully combined. The dough should be thick and glossy.
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and place on the tray, spaced slightly apart. Bake for 10–12 minutes, until just set.
- Cool cookies on the baking tray for 10 minutes before transferring to a wire rack. Once fully cooled, dust with powdered sugar.
Notes
- Let the melted chocolate cool slightly before adding to the eggs to prevent curdling.
- Don’t overbake! Cookies should be SOFT in the center when you pull them from the oven.
- Wait until cookies are fully cool before dusting with powdered sugar.