• 6 oz 60% cacao chocolate bars chopped (170g) • ½ cup unsalted butter  cut into pieces (113g) • 2 large eggs room temperature preferred • ½ cup granulated sugar (100g) • ¼ cup light brown sugar firmly packed (50g) • 1 teaspoon vanilla extract • ¼ teaspoon salt • ¼ cup natural cocoa powder (25g) • 3 Tablespoons cornstarch • ¼ teaspoon baking powder • ½ cup mini chocolate chips (85g)

Chop 6oz of 60% cacao chocolate and place it in a medium-sized microwave  safe bowl.

Add butter pieces to the bowl and heat in the microwave in 25-second increments. Stir in between, until chocolate and butter are completely melted and smooth. Set aside.

In a separate bowl, combine eggs, sugars, vanilla extract and salt. Use an electric mixer to stir together, gradually increasing mixer speed to high and beating until thickened and opaque. 

Gently (using a spatula) fold chocolate mixture into the egg mixture until combined.

Sift cocoa powder, cornstarch, baking powder and salt over the chocolate/egg mixture. Use a spatula to gently stir ingredients together until about 50% combined.

Once approximately 50% combined, add mini chocolate chips and continue to gently stir until ingredients are completely combined.

Scoop dough by level 1 ½ Tablespoons onto prepared baking sheet, spacing cookies at least 2” apart.

Bake for 9-10 minutes in a 350 degree oven. Allow cookies to cool completely on baking sheet before removing and enjoying.