Preheat the oven to 170ºC (338ºF) for conventional heating. While it's warming up, line a baking tray with parchment paper, you’ll be so glad you did when it's time to clean up!

In a heatproof bowl, break up the dark chocolate and butter into chunks. Place the bowl over a simmering pot of water, making sure the bowl doesn’t touch the water.

Stir occasionally until it’s all melted and smooth, then stir in the vanilla extract. Set this chocolatey goodness aside, it’ll bring that rich, fudgy flavor to your cookies.

In a separate bowl, crack the eggs and beat them with both sugars using an electric whisk. Whisk until it’s light, fluffy, and has almost tripled in volume. This creates the puffiness and crackly top on your cookies.

Combine the flour, cocoa powder, baking powder, and salt by sifting them together. Sifting gets rid of any lumps and helps the cookies bake evenly. Stir in the chocolate chips!

Now, gently fold the melted chocolate and butter into the egg mixture. Take your time here, mixing slowly to keep the batter light and smooth.

Then, carefully fold in the sifted dry ingredients, mixing just until combined to preserve that fluffiness.

Scoop spoonfuls of dough onto the prepared tray, giving them enough space to spread. Pop them into the oven and bake for 11-13 minutes. The cookies are ready when they’re set on top but still a tiny bit soft in the center.

Once out of the oven, sprinkle with a pinch of sea salt, then let them cool on the tray for 10 minutes. After that, carefully move them to a cooling rack. And finally, grab one (or two!) and enjoy the magic you’ve just created!