1. Heat the oven to 180C/160C fan/gas 4 and line two baking trays with parchment paper. Melt the butter and Dr. Oetker 54% Dark Chocolate in a heatproof bowl set over a pan of simmering water. Stir occasionally until melted, then remove from the heat and set aside.
2. In a large bowl, whisk the eggs, Dr. Oetker Madagascan Vanilla Natural Extract and sugars for around 5 mins until pale and fluffy. Add the melted chocolate and beat to combine. Sift over the flour, Dr. Oetker Fine Dark Cocoa Powder, Dr. Oetker Baking Powder and salt, then fold through to form a smooth cookie dough.
3. Using an ice cream scoop, scoop out 14 balls from the dough and space them out on the baking trays. Sprinkle each one with a few of the Dr. Oetker Dark Chocolate Chips, then bake for 12 mins. Leave the soft cookies to cool on the tray for at least 15 mins before serving.