Ingredients
Scale
- ⅔ cup (95g) all-purpose flour
- 3 tablespoon (18g) cocoa powder
- ½ teaspoon baking powder
- 6 oz (170g) bittersweet chocolate (70% cocoa), coarsely chopped
- ⅓ cup (75g) salted butter
- 2 large eggs, at room temperature
- 1 cup (200g) granulated sugar
- ½ teaspoon pure vanilla extract
- heaped ¼ teaspoon fine salt
- flaky sea salt for topping
Instructions
- Preheat the oven to 350°F and line two large cookie sheets with parchment paper.
- Sift together the flour, cocoa powder, and baking powder in a medium bowl and whisk until blended.
- In a heatproof bowl, combine the chocolate and butter, then melt in the microwave in 30-second intervals or on low heat in a saucepan until smooth. Keep warm.
- In a large bowl, crack the eggs and gradually add the sugar while mixing either with an electric hand mixer or a whisk. Mix until light and pale yellow, about 1 minute.
- Stir in the vanilla and salt, then add the melted chocolate mixture and whisk until combined. Gently fold in the sifted dry ingredients until just combined, adjusting the thickness as necessary.
- Using a 1 ¼-oz cookie scoop, portion the batter onto the baking sheets, leaving at least 3 inches between each. Bake for 9-11 minutes until the edges are set but the center remains gooey. Allow to cool on the tray for 5 minutes before topping with flaky sea salt.
Notes
For best results, ensure your chocolate mixture is warm but not hot when combining with eggs to prevent cooking them.
Using a cookie scoop helps maintain uniform sizes for even baking and presentation.
Let the cookies cool on the baking sheet to avoid breaking them as they are delicate.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.