Melt the dark chocolate in a bain-marie with the butter. Mix well.
In a salad bowl, mix the sugar, then the eggs one part one until everything is foamy. Add the melted chocolate.
Mix well to obtain a smooth paste.
Then gradually add the flour mixed with the yeast and the cocoa powder. Finally add the chocolate chips.
Place the dough in the refrigerator for at least 30 minutes to firm up.
Preheat your oven to 160°C.
Cover your oven tray with baking paper then distribute 12 balls of dough on it in a staggered pattern.
Bake for 12 to 15 minutes.
Then let cool for 5 minutes on the baking sheet, then on a wire rack.
