Ingredients:

  • 115g unsalted butter
  • 200g semi-sweet chocolate (60% cacao), chopped
  • 5ml pure vanilla extract
  • 2 large eggs, room temperature
  • 150g granulated white sugar
  • 50g light brown sugar, packed
  • 65g all-purpose flour
  • 30g unsweetened Dutch-process cocoa powder
  • 2g baking powder
  • 2g sea salt
  • 1 tsp flaky sea salt (for finishing)

Instructions:

  1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent the cookies from sticking.
  2. Combine 115g butter and 200g chopped chocolate in a saucepan over low heat. Stir constantly until just melted to prevent separation.
  3. Remove from heat and stir in 5ml vanilla extract. Keep the mixture warm but not boiling.
  4. In a large bowl, beat 2 eggs, 150g white sugar, and 50g brown sugar at high speed. Whisk for 5 minutes until the mixture is pale and tripled in volume.
  5. Slowly pour the warm chocolate into the egg mixture while whisking on low. The warmth helps dissolve the remaining sugar crystals for that shiny top.
  6. In a separate bowl, whisk together 65g flour, 30g cocoa powder, 2g baking powder, and 2g sea salt.
  7. Add the dry ingredients to the wet batter. Use a spatula to fold until no flour streaks remain.
  8. Use a tablespoon or scoop to drop rounded mounds onto parchment lined sheets. Space them 2 inches apart as they will spread.
  9. Bake for 10 minutes until the edges are set and the tops have crinkled.
  10. Immediately sprinkle with 1 tsp flaky sea salt. Let rest on the pan for 10 minutes to firm up before moving.