Melt the chocolate and butter

• Place the dark chocolate and butter in a saucepan.
• Melt together over low heat, stirring, until smooth.

Whisk the eggs and sugars

• In a separate bowl, whisk the eggs with the granulated sugar and brown sugar.
• Whisk until pale and slightly thick.

Combine the wet ingredients

• Mix in the vanilla extract.
• Slowly pour in the melted chocolate mixture while stirring.

Whisk the dry ingredients

• In another bowl, whisk together the flour, cocoa powder, baking powder and salt.

Fold in the dry ingredients

• Gently fold the dry ingredients into the wet ingredients until just combined.
• The batter should resemble a thick brownie batter.

Scoop onto the tray

• Scoop about 2 tbsp of batter per cookie onto a lined baking tray.
• Leave space between each cookie.

Bake

• Bake at 175 °C until the tops are shiny and crackly and the centres are still slightly soft.

Cool

• Let cool on the tray.
• Transfer to a wire rack to cool completely.