Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a heatproof bowl, melt the chocolate and coconut oil together (microwave 30 seconds at a time, stirring until smooth).
In another bowl, whisk eggs, sugar, and vanilla until creamy and slightly thick.
In another bowl, whisk eggs, sugar, and vanilla until creamy and slightly thick.
Add cocoa powder, almond flour, baking powder, and salt. Mix until a thick, glossy batter forms.
Fold in any optional nuts or extra chocolate.
Scoop tablespoons of dough onto the baking sheet, leaving space between each cookie.
Bake 10–12 minutes until the edges are set but the centers look slightly soft — they’ll firm up as they cool.
Let cool 10 minutes before moving to a rack.
For extra fudgy cookies, don’t overbake.Store in an airtight container for up to 4 days (or freeze for later!).