Melt butter and chocolate using a double boiler method or in the microwave.

Let the melted butter and chocolate cool slightly while you move to the next step.

In a large bowl beat the eggs and sugars exactly for 4 minutes (set timer, it is important for crackly top). Gradually add to the melted chocolate bowl, add vanilla.

In a separate bowl, combine dry ingredients. Whisk to combine the flour mixture and add to wet ingredients gradually.

Mix until ingredients are almost combined, the batter will be smooth and sticky, like brownie batter.

If it’s difficult to form balls yet, cover dough with plastic wrap and refrigerate for an hour (once balls are shaped, allow to come to room temperature before baking). Overall once the melted chocolate starts to cool and sets, the batter texture should change to ‘’playdough’’ texture and hence be easier to handle.

Preheat the oven to 325 F.

Scoop 2 tablespoons of dough, and roll balls of dough about 2 inch in size. Dip in confectioners' sugar (generously).

Arrange the cookie balls on a baking sheet lined with parchment paper at least 3 inches apart. Don’t press down.

Bake for 10-12 minutes or until you get the crackly top.

The cookies will have a very soft and moist center inside. Just like fudgy brownies!

Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack. Cool cookies before serving.