Ingredients:

  • 1 stick (½ cup / 113 g) Unsalted Butter, cubed
  • 4 oz (115 g) Dark Chocolate (55-70% Cacao), chopped
  • 1 cup (200 g) Granulated Sugar
  • ½ cup (100 g) Light Brown Sugar, packed
  • 2 Large Eggs, room temperature
  • 1 Egg Yolk, room temperature
  • 1 tsp (5 mL) Vanilla Extract
  • ¾ cup (95 g) All-Purpose Flour (Plain Flour), sifted
  • ¼ cup (25 g) Unsweetened Cocoa Powder (Dutch-Processed)
  • ½ tsp (2.5 g) Baking Powder
  • ½ tsp (2.5 g) Fine Sea Salt
  • ½ cup (85 g) Chocolate Chips or Chunks (Optional Mix-In)

Instructions:

  1. Melt Butter and Chocolate: Combine the cubed butter and chopped dark chocolate in a heatproof bowl set over a pan of simmering water (double boiler) or in short bursts in the microwave. Stir until completely smooth and glossy. Remove from heat immediately.
  2. Dissolve Sugar (Crinkle Top Key): Add the granulated sugar and brown sugar to the warm chocolate mixture. Whisk vigorously for about 1 minute until the mixture dulls slightly; this helps dissolve the sugar and promotes the signature crinkly top.
  3. Incorporate Wet Ingredients: Whisk in the 2 eggs and the extra egg yolk one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract. The mixture should become thick and look like shiny, dark liquid fudge.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together the sifted flour, cocoa powder, baking powder, and salt.
  5. Fold In Dry: Add the dry ingredient mixture to the wet mixture. Use a rubber spatula to gently fold until just combined. Stop mixing the second you see no streaks of dry flour (avoid overmixing).
  6. Add Mix-Ins: Gently fold in the optional chocolate chips or chunks.
  7. Chill Dough (Non-Negotiable): Cover the bowl tightly with cling film and refrigerate for a minimum of 45 minutes, up to 2 hours. The dough must be firm enough to scoop.
  8. Preheat Oven: Preheat the oven to 180°C (350°F). Line two standard baking sheets with parchment paper.
  9. Scoop: Use a medium ice cream scoop (approx. 2-tablespoon capacity) to drop uniform mounds of dough onto the prepared sheets, leaving about 2 inches (5 cm) between them.
  10. Bake: Bake for 10 to 12 minutes. The edges should be set, but the centers must still look very soft and slightly underbaked for maximum fudginess.
  11. Cool: Leave the cookies on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. They firm up significantly as they cool.