These deeply fudgy cookies start with melted dark chocolate and butter, whipped into eggs and sugar until the batter turns pale, thick, and ribbons off the beaters — that step is what gives them their glossy, crackled top once baked. Cocoa powder deepens the chocolate flavor throughout, and a generous fold of semi-sweet chocolate chips adds pockets of melty richness in every bite. The batter rests before baking so it firms up just enough to scoop, then bakes into cookies with a shiny, crinkled crust and a soft, brownie-like center. A short cool-down on the baking sheet locks in that dense, fudgy texture that makes these feel more like a bite-sized brownie than a traditional cookie. They're a genuinely solid pick for a gluten free treat when you're craving something rich and chocolaty without any fuss.
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Combine the chopped dark chocolate and butter in a large saucepan over low heat, stirring frequently, until fully melted and smooth, about 3–4 minutes. Remove from heat and let cool for 5 minutes.
Using a hand mixer or stand mixer, beat the eggs and granulated sugar in a large mixing bowl on medium-high speed for 3–4 minutes, until the mixture is pale, thick, and falls from the beaters in a wide ribbon.
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