1/4 cup (56.75 g) unsalted butter

4 ounces (113.4 g) semi-sweet chocolate (about 1/2 cup)

2 large eggs

1 cup (200 g) granulated sugar

1 teaspoon vanilla extract

1 cup (125 g) all-purpose flour

1/4 teaspoon kosher salt

3 tablespoons cocoa powder

1/8 teaspoon baking soda

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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Melt butter and semi-sweet chocolate together in a heatproof bowl over simmering water or microwave in short bursts, stirring until smooth. Cool slightly.
In a mixing bowl, whisk eggs and granulated sugar until combined. Stir in vanilla extract.
Gradually add melted chocolate mixture to the egg mixture, stirring until smooth.
Sift flour, cocoa powder, baking soda, and kosher salt in a separate bowl.
Fold dry ingredients into wet ingredients until just combined; avoid overmixing.
Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing about 2 inches apart.
Bake 10-12 minutes until edges are set but centers still look slightly soft.
Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Avoid overbaking to maintain fudgy centers.

Mix-ins like nuts, chocolate chips, or flavor extracts can be added for variety.

Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Reheat gently to restore fudginess.