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Ingredients
Scale
- 6 tbsp (84 g) unsalted butter
- 8 oz (227 g) chopped dark chocolate (60% cocoa)
- 1/2 cup (63 g) all-purpose flour, spooned and leveled
- 1/4 cup (20 g) Dutch-process cocoa powder
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 cup (100 g) white granulated sugar
- 1/4 cup + 2 tbsp (83 g) packed light brown sugar
- 2 eggs, at room temperature
- 1 tsp vanilla extract
- Flaky sea salt for sprinkling
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- Melt the butter and chopped dark chocolate in a heatproof bowl and let cool slightly.
- Whisk together flour, cocoa powder, salt, and baking powder in a medium bowl.
- Beat the granulated sugar, brown sugar, eggs, and vanilla extract in a large bowl until light and airy.
- Gently mix in the melted chocolate and butter, then fold in the dry ingredients until just combined.
- Scoop the dough onto the prepared baking sheet, spacing each scoop about 1.5 inches apart.
- Bake for 11 to 12 minutes until the tops are cracked.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack and sprinkle with sea salt.
Notes
Use room temperature eggs for better incorporation.
Work quickly with the dough to preserve the shiny tops.
Avoid overmixing after adding dry ingredients to keep cookies from becoming dense.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10
- Sodium: 50
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
- Cholesterol: 30