# What You’ll Need:
→ Dry Ingredients
01 - 130 grams all-purpose flour
02 - 50 grams unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 0.5 teaspoon salt
→ Chocolate
05 - 170 grams semi-sweet chocolate, chopped
06 - 115 grams semi-sweet chocolate, cut into 12 chunks
→ Wet Ingredients
07 - 113 grams unsalted butter
08 - 150 grams granulated sugar
09 - 110 grams packed brown sugar
10 - 2 large eggs
11 - 1 teaspoon vanilla extract
# How to Make It:
01 - In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt until thoroughly combined.
02 - In a microwave-safe bowl, combine the chopped chocolate and butter. Heat in 30-second intervals, stirring between each, until completely melted and smooth. Allow mixture to cool slightly.
03 - In a large mixing bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is blended well.
04 - Add the melted chocolate and butter mixture to the egg and sugar blend. Stir until smooth and uniform.
05 - Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing. The dough will be thick and sticky.
06 - Cover the dough and refrigerate for a minimum of 30 minutes to firm it up.
07 - Preheat the oven to 175°C. Line baking sheets with parchment paper. Divide dough into 12 equal portions. Flatten each portion, place a chocolate chunk in the center, and wrap the dough around it, sealing completely.
08 - Arrange cookie balls onto prepared baking sheets, spacing them 5 centimetres apart. Bake for 10-12 minutes until edges are set but centres remain soft and surfaces are crackled.
09 - Allow cookies to rest on baking sheet for 5 minutes before transferring to a wire rack. Serve warm for an optimal molten center.
