Preheat the oven to 350°F (180°C) and line two (18 x 13-inch) cookie sheets with parchment paper.

In a large mixing bowl, cream the butter and sugars together with a wooden spoon until soft and light in color.

Slowly add the molasses and the cooled melted chocolate.

Mix in the eggs one at a time until well combined.

Next, sift over the flour, cocoa powder, baking soda, and salt and mix to form your dough.

Lastly, fold in the chocolate chunks until evenly distributed. (at this point you can chill your raw dough for up to 3 days or freeze it up to 2 months)

Using a tablespoon measure, scoop out a heaped tablespoon of dough and roll into balls. Leave some space between the cookies as they spread during baking.

Bake for 8-10 minutes. Don’t be tempted to bake for longer. When these cookies are perfectly baked they are like a brownie on the inside.

Once cooled store them at room temperature in an airtight container for up to 3 days.