Step 1

Preheat the oven to 180C/350F/Gas Line 2 large baking trays with parchment paper or a silicone mat, and set aside.

Step 2

In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

Step 3

In a microwave-safe bowl, add the chocolate and butter. Heat in 30 second intervals, stirring after each one, until melted and smooth. Set aside.

Step 4

Using either a hand mixer or a stand mixer fitted with the whisk attachment, beat together the eggs and sugar until pale, fluffy, and tripled in volume - about 5 minutes.

Step 5

Add the chocolate mixture and vanilla, and whisk until combined.

Step 6

Add the dry ingredients and fold in until smooth and combined. The batter will be very runny.

Step 7

Refrigerate for 15 minutes until thickened slightly, and resembles more like a thick brownie batter when mixed.

Step 8

Using a medium cookie scoop, divide all of the batter out between the prepared baking trays.

Step 9

NOTE: Scooping out all of the dough at once onto baking trays is key to shiny, crinkly tops on all cookies.

Step 10

Bake for 10 - 12 minutes (one tray at a time) or until the tops are shiny and cracked, and the cookies have domed slightly.

Step 11

Allow to cool on the baking trays for at least 15 - 20 minutes (they will be very soft) before transferring them to a wire rack to cool completely.