1-Beat eggs and sugar with oil: Beat eggs, sugar, and vegetable oil until smooth and sugar dissolves completely.

2-Add cocoa and leaveners: Whisk in cocoa powder, vanilla, baking powder, and cornstarch until glossy.

3-Incorporate flour: Gradually stir in flour until a soft, slightly sticky dough forms.

4-Fold in chocolate chips: Fold in dark chocolate chips and a pinch of salt evenly.

5-Chill the dough: Cover and refrigerate the dough for at least 30 minutes.

6-Preheat oven and prepare sheets: Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.

7-Portion and shape dough: Scoop 1.5-tablespoon portions, roll into balls, flatten slightly, and place 2 inches apart on sheets.

8-Optional salt sprinkle: Sprinkle a tiny pinch of sea salt on each cookie if desired.

9-Bake cookies: Bake for 10-12 minutes until edges are set but centers remain soft.

10-Cool and rest: Let cookies rest on baking sheet 5 minutes, then transfer to a wire rack; cool on tray about 30 minutes for crispy exterior and fudgy interior.