Ingredients
Scale
- 6 tablespoons 84 g unsalted butter
- 8 oz 227 g dark chocolate (60% cocoa), chopped
- ½ cup 63 g all-purpose flour, spooned and leveled
- ¼ cup 20 g Dutch-process cocoa powder
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ cup 100 g granulated white sugar
- ¼ cup + 2 tablespoons (83 g packed light brown sugar)
- 2 eggs (at room temperature)
- 1 teaspoon vanilla extract
- Flaky sea salt (for sprinkling)
Instructions
- **Preheat and Prep:** Preheat your oven to 350°F. Line a large 15×21 inch baking sheet with parchment paper and set aside. (You can also use 2 standard baking sheets if needed.)
- **Melt Butter and Chocolate:** In a microwave-safe bowl, melt the butter and chopped dark chocolate together. Set aside to cool slightly.
- **Mix Dry Ingredients:** In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
- **Beat Sugars and Eggs:** In a large bowl, add the granulated sugar, light brown sugar, eggs, and vanilla. Beat on high with an electric mixer for at least 7 minutes. This step helps create the crinkly top layer on the cookies.
- **Combine Wet and Dry:** Mix in the melted chocolate and butter. Then add the dry ingredients to the wet mixture, stirring until just combined. The dough will be very soft.
- **Scoop Dough:** Quickly scoop the dough into 30 portions using a 1-tablespoon capacity scoop onto the prepared baking sheet. Arrange them about 1½ inches apart. (Work fast to maintain the shiny and crackly tops.)
- **Bake:** Bake the cookies for 11-12 minutes until the tops have cracked. If desired, use a circular cookie cutter to reshape them while they’re still warm.
- **Cool and Sprinkle:** Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling. Sprinkle with flaky sea salt before serving.
Notes
Store leftover cookies in an airtight container for up to four days.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert