Ingredients:

  • 1 stick (4 oz / 115 g) Unsalted Butter, cut into cubes
  • 4 oz (115 g) Dark Chocolate (70% Cacao), finely chopped or high-quality chips
  • 1 Tbsp (15 ml) Neutral Oil (Canola, vegetable, or grapeseed)
  • 1 cup (200 g) Granulated Sugar
  • ½ cup (100 g) Light Brown Sugar, packed
  • 2 Large Eggs, room temperature
  • 1 tsp (5 ml) Vanilla Extract
  • ¾ cup (90 g) All-Purpose Flour, spooned and levelled
  • ¼ cup (25 g) Unsweetened Cocoa Powder (e.g., Dutch Process)
  • 1 tsp (5 g) Baking Powder
  • ½ tsp (3 g) Fine Sea Salt
  • ½ cup (85 g) Chocolate Chips or Chunks (Optional Mix-in)

Instructions:

  1. Whisk the flour, cocoa powder, baking powder, and salt together in a small bowl. Combine the butter, chopped dark chocolate, and neutral oil in a heatproof bowl set over a simmering saucepan (double boiler). Stir until completely smooth and glossy. Remove from heat and let cool slightly for 5 minutes (it should be warm, not hot).
  2. Transfer the chocolate mixture to the mixing bowl. Add the granulated sugar and brown sugar. Using the whisk attachment, whisk on medium-high speed. Add the eggs one at a time, followed by the vanilla. Continue whisking for a full 5–7 minutes until the mixture thickens significantly, lightens in color, and falls off the whisk in a thick ribbon that holds its shape for a few seconds. This 'ribbon stage' is critical for the crinkle.
  3. Reduce the mixer speed to low, or use a spatula. Gently fold the dry ingredients (flour/cocoa mixture) into the wet mixture until just combined. Do not overmix. Fold in optional chocolate chips now. Cover the bowl tightly with cling film and refrigerate for a minimum of 4 hours, or ideally overnight. The dough must be firm and chilled through.
  4. Preheat the oven to 350°F (175°C). Line two baking trays with parchment paper. Use a cookie scoop to portion the chilled dough into uniform balls (approx. 40–45g each). Place them 2 inches (5 cm) apart on the prepared baking trays. Bake for 10–12 minutes. The edges should be set, but the centers should still look slightly soft and gooey. Do not overbake.
  5. Let the cookies cool completely on the tray for 5 minutes before carefully transferring them to a wire rack to finish cooling, ensuring that crucial fudgy, meltaway texture inside.