Place the chopped chocolate and butter in a medium microwave-safe bowl. Heat in 25-second intervals, stirring between each round, until fully melted and smooth. Alternatively, you can melt them together over a double boiler. Once melted, set the mixture aside to cool slightly.

Ingredients: 8 oz semisweet or dark chocolate bars, ¼ cup (57 g) unsalted butter

In a separate large mixing bowl, combine the granulated sugar, brown sugar, eggs, vanilla extract, and salt. Using an electric mixer, mix on low speed until combined. Gradually increase to high speed and beat for 2–3 minutes, or until the mixture is light in color, thickened, and has increased in volume.

Ingredients: ⅔ cup (133 g) granulated sugar, ⅓ cup (66 g) light brown sugar, 2 large eggs, 1 teaspoon vanilla extract, ¼ teaspoon table salt

Slowly drizzle the slightly cooled chocolate mixture into the whipped egg mixture, stirring continuously until fully incorporated.

Sift the flour, cocoa powder, and baking powder directly into the bowl. Using a spatula, gently fold the dry ingredients into the batter until no streaks remain.

Ingredients: ⅓ cup (41 g) all-purpose flour, ¼ cup (25 g) natural cocoa powder, ¼ teaspoon baking powder

Fold in the mini chocolate chips evenly throughout the batter.

Ingredient: ½ cup (95 g) mini chocolate chips

Cover the bowl with plastic wrap and chill the dough in the refrigerator for 20–30 minutes. While the dough chills, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

Once chilled, scoop the dough into 2-tablespoon sized portions. Roll each portion gently between your palms to form smooth balls. Place the cookie dough balls onto the prepared baking sheets, spacing them at least 2 inches (5 cm) apart.

Bake on the center rack of the preheated oven for 10 minutes, or until the edges are set but the centers still appear soft.

Remove the cookies from the oven and allow them to cool completely on the baking sheet before transferring or serving. Enjoy warm or at room temperature!