Cooking Instructions:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a microwave-safe bowl, melt the butter and dark chocolate together, stirring every 30 seconds until smooth. Allow it to cool slightly.

In a separate bowl, beat the brown sugar, granulated sugar, and eggs together until the mixture is light and frothy.

Gradually add the melted chocolate mixture to the egg and sugar mixture, mixing well until combined.

In another bowl, whisk together the flour, cocoa powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. If desired, fold in chopped nuts or crushed peppermint.

Chill the dough in the refrigerator for 30 minutes to an hour to help with shaping. Chilling the dough can improve the overall texture and flavor.

Using a cookie scoop or spoon, portion out 2-tablespoon-sized balls of dough and place them on the prepared baking sheet, spaced about 2-3 inches apart.

Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers are still slightly underdone.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

For the best results, use a kitchen scale to measure your ingredients accurately, as this can greatly improve the consistency of your cookies.

Keep an eye on the cookies while baking, as oven temperatures can vary.

Remember that removing the cookies when they're still soft in the center will help maintain their fudgy texture.

Enjoy experimenting with mix-ins like nuts or festive crushed peppermint for a personalized touch!