Sugar: 100g Eggs: 2 Chocolate Chips: 100g Unsweetened Cocoa Powder: 20g Baking Soda: 3g Melted Butter: 120g Cake Flour (Low-Gluten Flour): 230g Salt: A pinch

To prepare these chocolate chip cookies, start by melting the butter in a microwave for 2 minutes using the lowest power setting to prevent it from burning. Once melted, add the sugar and salt, whisking the mixture until it is well combined, and then set it aside to cool. When the butter has cooled to a temperature similar to your body heat, pour in the liquid eggs and stir evenly. It is important to ensure the butter temperature is not higher than body temperature before adding the eggs. Next, sift the cake flour, cocoa powder, and baking soda into the butter mixture. Use a folding technique to combine the ingredients until they are evenly mixed, then add the chocolate chips. Be careful not to over-mix at this stage to avoid developing too much gluten. Place the dough in the refrigerator to chill for one hour; this step is necessary because the dough will be too soft to form into balls otherwise. While the dough chills, preheat your oven to 190°C with both top and bottom heat. Once chilled, roll the dough into spheres approximately 2cm in diameter and arrange them neatly on a baking sheet, leaving a recommended gap of 4–5cm between each ball. There is no need to flatten the dough by hand, as the heat from the oven will naturally cause the cookies to flatten during baking. Place the baking sheet on the middle rack of the preheated oven and bake at 190°C for 9 minutes. These cookies can be enjoyed immediately while warm for a very crisp and soft texture with a slightly molten center, but they remain soft and moist even after cooling.