Preheat oven to 350°F (180°C) with both top and bottom heating elements active and allow to fully preheat before baking.

Beat softened butter and granulated sugar together with a hand mixer or stand mixer on medium speed for 2–3 minutes until pale, fluffy, and noticeably lighter in color.

Add molasses and mix until fully incorporated and dough turns a warm golden-brown color.

Add egg and beat until smooth, combined, and uniform — scrape down sides of bowl with a spatula.

Add flour and baking powder and mix on low speed just until flour disappears and no dry streaks remain — do not overmix.

Fold in roughly chopped chocolate pieces with a spatula until evenly distributed throughout the dough.

Line a baking sheet with parchment paper.

Portion dough into very small balls approximately the size of a large marble or one rounded teaspoon using a mini cookie scoop or teaspoon.

Place dough balls on lined baking sheet with 1.5 inches of space between each one.

Bake on center rack for exactly 10 minutes until edges are just set and lightly golden — centers will look soft and slightly puffy, this is correct.

Remove from oven and leave cookies on the hot pan to cool for 5–10 minutes — they will firm up completely during this cooling time.

Transfer to a wire rack once set and serve.