1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside.

2. Add the chopped chocolate and butter to a microwave-safe bowl and melt in the microwave (best when done in short intervals) until you got a smooth chocolate sauce. Let cool down a bit.

3. In a large bowl mix both sugars with vanilla extract and the egg until very light and fluffy – give it at least 5-6 minutes. Gradually add the cooled chocolate sauce and mix until well combined. In a separate bowl mix flour, cocoa powder, baking powder, and salt. Add to the large bowl and fold in – the dough will be very soft. Let it rest for 2-3 minutes, then use a cookie scoop* and place dough portions with enough space in between on the prepared baking sheet (max. 5-6) and bake the cookies for about 12 minutes.

4. Take the cookies out of the oven and bring them into shape with a large round cookie cutter (swirling them inside the cookie cutter) if they got out of shape during baking. Sprinkle with some flaky sea salt (optional) and let cool down for some time on the baking sheet. Transfer to a wire rack and let cool down completely. Repeat with remaining dough.