8 oz semisweet chocolate, chopped
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp kosher salt
1/3 cup (5 tbsp plus 1 tsp) unsalted butter
1/2 cup granulated sugar
1/2 cup lightly packed brown sugar
2 large eggs, at room temperature
1 tbsp vanilla extract
1 cup dark chocolate chips
Flake salt, for sprinkling
STEP 1: Line two rimmed baking sheets with parchment paper and set aside.
STEP 2: Melt the chopped chocolate in a double boiler or in the microwave in
15-second increments. Set aside to cool slightly.
STEP 3: Add the flour, cocoa powder, baking powder and salt to a bowl and
whisk to combine. Set aside. Add the butter and both sugars to a large bowl
and use an electric mixer to cream together; it will not cream together like traditional
cookie dough and will look like wet sand. Continue mixing until there
are no lumps of butter larger than a pea. Turn o the mixer and add the eggs
and vanilla. Mix on medium speed until the mixture is smooth and evenly combined,
about 2 minutes. Add the cooled chocolate and mix until smooth. Add
the dry ingredients and beat until just combined and no dry streaks remain.
Fold in the chocolate chips.
STEP 4: Cover the cookie dough and refrigerate for 20 minutes. Preheat the
oven to 350 degrees.
STEP 5: Scoop tablespoon-sized portions of dough onto the prepared baking
sheets, leaving 2 inches of space between cookies. Top each with a sprinkle of
STEP 6: Transfer to the oven and bake for 10 minutes. The cookies will be very
soft in the centers with crispy edges; the centers will firm up as they cool. Let
cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool
completely. Continue the process with the remaining dough.