Preheat the oven to 350˚f (180°c) and line a baking tray with parchment paper or silicon mats.

In a heatproof bowl, melt the chocolate and butter in a double boiler over simmering water. (or you can melt the chocolate in a microwave stirring the mixture every 30 seconds).

Once the chocolate completely melts, let it cool for a little, about 5 minutes.

In a large bowl, whisk together the white and brown sugar, the egg, and vanilla essence until the mixture is creamy.

Next, whisk in the chocolate-butter mixture.

Then, sift in the flour, cocoa powder, and salt. Fold them into the mixture.

Scoop small ball-size dollops of cookie dough onto the baking tray using an ice cream scooper and a spoon, leaving enough room for them to spread out.

Don’t make them too big; otherwise, they spread out huge and become thin.

Bake for 10-12 minutes, until crispy and crackly on top and slightly gooey in the middle.

Let them cool to room temperature, then serve immediately.

You can serve these fudgy chocolate cookies after they are completely cool. Enjoy!