Recipe adapted from Two Peas and Their Pod.
- 2 1/3 c. unbleached all purpose flour
- 1/2 tsp. salt
- 1 tsp. baking soda
- 3/4 c. cocoa powder
- 1/2 c. (1 stick) unsalted room temperature butter
- 1 c. light brown sugar
- 1 c. granulated sugar
- 2 large room temperature eggs
- 1 tsp. vanilla extract
- 1 c. chocolate chips (dark, semi-sweet or 1/2 of each)
- sea salt to sprinkle on top
- Preheat oven to 350 degrees.
- Line two cookie sheets with parchment paper or silicone mats. Put aside.
- In a medium bowl, whisk together the flour, salt, baking soda, and baking powder, and cocoa powder. Put aside.
- Melt 1 stick of unsalted butter and 1 c. semi-sweet chips (or any other chocolate). I use a glass container to melt the butter and chocolate chips. Stir every 25 seconds to prevent the chocolate from burning! Transfer to a large bowl after cooling.
- Add the two eggs to the melted butter/chocolate. After the eggs are beaten in, add the vanilla extract, white and brown sugars.
- Slowly add in the dry ingredients into the large bowl. Add a little at a time and mix with the hand mixer. Once the dough becomes thick you can finish mixing with by hand with a spatula.
- Add in the cup of chocolate chips.
- Scoop the dough out, about 2 tbsp. at a time, and place on the cookie sheet 2 inches apart. No need to press down on the cookie, just leave it in a ball shape.
- Sprinkle some sea salt on each of the cookies and very gently press it in the dough.
- Bake for 8-10 minutes.
- Let the cookies cool for 5 minutes on the hot cookie sheet before putting on a cooling rack.