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Beat sugar and eggs: In a separate large bowl, whisk together the sugar and eggs on high speed until pale and thickened, about 2-3 minutes. Add the vanilla extract and the melted chocolate mixture, mixing until combined.
Combine dry ingredients: Sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the chocolate mixture, being careful not to overmix.
Add extra chocolate chips: Fold in the extra chocolate chips for extra texture and flavor.
Chill the dough: Cover the bowl with plastic wrap and chill for 20-30 minutes. This will make the dough easier to scoop and help achieve the crinkled tops.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop and bake: Using a cookie scoop or tablespoon, drop mounds of dough onto the prepared baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes, or until the tops are crinkled and the edges are set. Be careful not to overbake; they should still be soft in the center.
Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips:
Extra gooey texture: Slightly underbake for an extra fudgy center.
Top with sea salt: Sprinkle a pinch of flaky sea salt on top before baking for a salty-sweet contrast.
These cookies are chewy, chocolaty, and have that irresistible crinkly top that makes them look as good as they taste. Enjoy each fudgy bite!
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