In a clean bowl, combine the flour, baking soda, and cocoa powder.

Use a sieve to sift the mixture into the bowl to remove lumps and ensure an even texture.

Heat a small pot of water until boiling, then turn off the heat.

Place a heatproof bowl containing the chocolate and butter over the pot, ensuring the bowl doesn't touch the water.

Stir until the chocolate and butter are fully melted and smooth. Set aside to cool slightly.

In a large mixing bowl, combine the brown sugar, granulated sugar, and eggs. Beat until smooth.

Slowly add the slightly cooled chocolate mixture to the sugar-egg mixture, and use an electric mixer to blend it together until fully combined.

Gradually fold the sifted dry ingredients into the chocolate mixture using a spatula.

Gently mix from the bottom up to avoid overmixing. Stop as soon as no dry flour is visible.

Preheat your oven to 170–180°C. Line a baking tray with parchment paper.

Scoop small portions of the dough with a spoon and place them on the tray, leaving space between each cookie for spreading.

Shape the dough into rounds if desired.

Bake for 12–15 minutes. Watch for the surface cracks and firm edges—these are signs the cookies are ready. For a crispier texture, bake 1–2 minutes longer but avoid overbaking.

Remove the cookies from the oven and let them rest on the tray for 5 minutes. This helps them set and enhances the crackled appearance.

Transfer the cookies to a cooling rack and allow them to cool completely for the best texture.