Part 3/8:
The process begins with melting the chocolate and butter together, allowing their flavors to meld. It's important to use slightly cooled melted chocolate to prevent cooking the eggs when added later. The egg and sugar mixture is whipped using an electric mixer until it reaches a pale, mayonnaise-like consistency, which is critical for developing that crackly surface during baking. This step mimics the process used in classic brownie-making, underscoring how these cookies are, in essence, very close to brownie textures.