Chop the chocolate and place in a saucepan with the butter. Melt over low heat, stirring constantly.
Beat the sugar, vanilla sugar and eggs to a creamy mass. Remove the chocolate from the heat as soon as it has melted. When it has cooled down a bit, add to the egg mixture and whisk everything together. Mix the flour, cocoa powder and baking powder and stir into the moist ingredients.
Cover a baking sheet with parchment paper and place a heaped teaspoon of the mixture on the sheet for each cookie, leaving a gap.
Bake at 180 ° top / bottom heat for about 11-16 minutes. The surface should be cake-like, but the inside should still be juicy and soft.
Then take it out of the oven and let it cool down.
If you like, you can also add chopped nuts to the batter.
46 percent chocolate is slightly darker than conventional whole milk chocolate. If you can`t get 46 percent chocolate, you can mix lighter whole milk chocolate with dark chocolate.
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