Ingredients
Dry Ingredients
- 2/3 cup (94 g) all-purpose flour
- 2 Tbsp (12 g) Dutch process unsweetened cocoa, sifted
- 1 tsp (4 g) baking powder
- 1/4 tsp (1.5 g) salt
Chocolate & Butter
- 8 ounces (226 g) semisweet chocolate, finely chopped (recommended: 66-70% chocolate)
- 1/4 cup (56 g) unsalted butter, cubed
Wet Ingredients
- 2 large eggs (100 g), at room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (92 g) light brown sugar
- 1 tsp (4 g) vanilla extract
Additional
- 1/2 cup (85 g) semisweet chocolate chips
- flaky salt, for topping
Instructions
- Preheat oven and prepare pans: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch process cocoa powder, baking powder, and salt. Set aside.
- Melt chocolate and butter: Place finely chopped semisweet chocolate and cubed unsalted butter in a double boiler or heat-proof bowl over gently simmering water. Stir occasionally until smooth and fully melted. Remove from heat and allow to cool slightly.
- Whisk eggs and sugars: In a large mixing bowl fitted with a whisk attachment, combine eggs, granulated sugar, light brown sugar, and vanilla extract. Beat on medium speed for 5 minutes until the mixture turns pale and doubles in volume.
- Incorporate melted chocolate: Reduce mixer speed to low and carefully beat in the melted chocolate-butter mixture for 1 minute until thoroughly combined.
- Add dry ingredients: Add the flour mixture to the wet ingredients and mix on low speed for 20 seconds just until combined; avoid overmixing to maintain fudginess.
- Fold in chocolate chips: Gently fold in the semisweet chocolate chips with a spatula, resulting in a gooey brownie batter-like dough.
- Form cookies: Using a medium cookie scoop lightly sprayed with nonstick spray, scoop dough onto the prepared baking sheets, spacing cookies approximately 2 inches apart. Each sheet should hold 10 cookies.
- Bake cookies: Bake in the preheated oven for 12 to 14 minutes, rotating the baking sheets halfway through for even baking. Cookies should have shiny, crackled tops when done.
- Add flaky salt and cool: Immediately after removing cookies from the oven, sprinkle flaky salt over the tops. Let cookies cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
- Storage: Enjoy these cookies freshly baked for optimal fudginess and tenderness. Store leftovers in an airtight container at room temperature for 1-2 days or freeze for up to 2 weeks.
Notes
- Use high-quality semisweet chocolate with 66-70% cocoa for the best flavor and texture.
- The cookie dough resembles a brownie batter and is quite soft—do not chill before baking.
- Flaky salt topping adds a delightful contrast to the rich chocolate; do not omit for best flavor.
- Cookies are best enjoyed fresh but can be stored at room temperature for up to 2 days or frozen for up to 2 weeks.
- Rotate baking sheets halfway through to ensure even baking and consistent crackled tops.
- Use a medium cookie scoop for uniform cookie size and even baking.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
