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Export 6 ingredients for grocery delivery
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.
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