Adjust the oven rack to the middle position, preheat the oven to 180ºC and line two large baking sheets with parchment/baking paper.
In a heat-proof bowl (over a pot of simmering water), melt the chocolate and butter together until smooth and glossy. Set aside to cool until lukewarm.
Using either a stand mixer fitted with the whisk attachment or a hand mixer fitted with the double beaters, whisk the sugar and eggs together until pale, very fluffy and about tripled in volume. This should take about 4-6 minutes on a high speed setting.
Pour the lukewarm chocolate mixture into the whisked egg mixture, and whisk until combined.
Sift in the cocoa powder and salt, and whisk until you get a smooth, glossy
Add the chocolate chips (or chopped chocolate) and mix until they're evenly distributed throughout the batter.
Chill the batter in the fridge for 6-8 minutes or until slightly thickened. It will still be fairly loose, but it should roughly hold its shape when you scoop out the individual cookies m.
Use a 2-tablespoon ice cream or cookie scoop to portion out the cookies. Make sure to leave enough space (at least 4cm) between them as they will spread out slightly during baking.
Scoop out all the cookies at once. You should get 16 cookies in total, which should easily fit onto the two lined baking sheets (with 8 cookies per baking sheet).
Bake, one baking sheet at a time, at 180ºC for 8-9 minutes or until slightly puffed up. They will have a glossy, cracked crust. Immediately out of the oven, they will be fairly puffed up into rounded mounds, but they will settle and collapse during cooling.
Directly out of the oven, while they’re still very hot, you can use a round cookie cutter (larger than the cookie diameter) to nudge or scoot the cookies into a more perfectly round shape.
Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them onto a wire rack to cool completely. You can serve them warm or at room temperature.
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