👩🍳 Instructions
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1
In a microwave-safe bowl, combine butter and 4 oz chocolate chips. Microwave in 30-second intervals, stirring, until melted and smooth. Let cool slightly.
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2
In a large bowl, whisk granulated sugar and brown sugar with eggs until pale and slightly thickened (about 2-3 minutes). Stir in vanilla extract.
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3
Pour the slightly cooled chocolate mixture into the egg mixture. Stir gently until just combined.
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4
In a separate bowl, whisk together flour, cocoa powder, baking powder, and 1/2 tsp salt. Gradually add dry ingredients to wet, mixing until just combined. Fold in optional 1/2 cup chocolate chips.
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5
Cover dough and refrigerate for at least 30 minutes, up to 2 hours.
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6
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop rounded tablespoons of dough onto sheets, spacing 2 inches apart. Sprinkle generously with flaky sea salt.
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7
Bake for 10-12 minutes, until edges are set but centers are still slightly soft. They will continue to set as they cool.
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8
Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
💡 Notes
For an even fudgier texture, use Dutch-processed cocoa powder. Do not overmix the dough, as this can lead to tougher cookies. Cookies freeze well for up to 2-3 months in an airtight container.
🥗 Nutrition (per serving)
Calories
180 kcal
Protein
2g
Total Fat
9g
Saturated Fat
5g
Carbs
23g
Fiber
1g
Sugar
17g
Sodium
120mg
Cholesterol
30mg
