1-First, preheat your oven to 160ºC (320ºF) with fan or 170ºC (338ºF) conventional, and line a baking tray with parchment paper.

2-In a separate bowl, melt the 225 g chopped dark chocolate and 56 g butter over simmering water until smooth, then stir in the 1 teaspoon vanilla extract.

3-Next, whisk the 100 g caster or granulated sugar, 90 g Demerara or raw sugar, and 2 room temperature eggs with an electric hand whisk on high speed until very light, thick, and fluffy, about 5 minutes.

4-After that, sift together the 95 g plain flour, 2 tablespoons cocoa powder, 1 teaspoon baking powder, and ¼ teaspoon salt in a bowl, then add the 85 g dark or milk chocolate chips without sifting them.

5-Gradually fold the melted chocolate mixture into the whipped eggs and sugar mixture gently to maintain airiness.

6-Finally, fold the dry ingredients into the wet mixture carefully until just combined to keep the batter light, then drop tablespoons of batter onto the prepared baking tray, spacing them well apart, and use a cookie scoop for uniform size.

7-Bake for 12-14 minutes until set with crackly tops, remove from the oven, optionally sprinkle with sea salt, cool on the tray for 10 minutes, then transfer to a cooling rack.