Preheat & Prep:

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.

Cream the Butter & Sugars:

In a large bowl, beat 1 cup softened butter, 1 cup brown sugar, and ½ cup granulated sugar until smooth and creamy (about 2 minutes).

Add Eggs & Vanilla:

Crack in 2 large eggs and pour in 2 teaspoons vanilla extract. Mix until fully incorporated.

Combine Dry Ingredients:

In a separate bowl, whisk together 1½ cups all‑purpose flour, ⅓ cup cocoa powder, 1 teaspoon baking powder, and ½ teaspoon salt.

Make the Dough:

Gradually stir the dry mixture into the wet ingredients until no streaks remain. The dough should be thick and slightly sticky.

Fold in Chocolate Chips:

Gently fold 1½ cups dark chocolate chips (and ½ cup chopped walnuts, if using) into the dough.

Portion the Cookies:

Using a cookie scoop or two tablespoons, drop rounded mounds of dough onto your prepared sheet, spacing them about 2 inches apart.

Bake to Gooey Perfection:

Bake for 10–12 minutes, until the tops are crackly and the centers still look slightly underbaked. They’ll firm up as they cool.

Cool & Serve:

Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature!