Ingredients
- 6 tablespoons salted butter
- 8 ounces dark chocolate
- 3/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup light brown sugar, packed
- 1/4 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a microwave-safe bowl, melt the salted butter and dark chocolate together until smooth. Stir and allow the mixture to cool slightly.
- In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl beat the brown sugar, granulated sugar, eggs, and vanilla extract until smooth and slightly thickened.
- Add the melted chocolate mixture to the egg mixture and mix until fully combined.
- Gradually add the dry ingredients and mix until just combined.
- Fold in the mini chocolate chips. The batter should be thick but scoopable.
- Scoop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes until the tops are shiny and crackled and the edges are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
- Allow melted chocolate to cool slightly before mixing to prevent cooking the eggs.
- If the dough feels too soft, chill it for 15–20 minutes before baking.
- Sprinkle flaky sea salt on top for a sweet and salty finish.
- Chopped walnuts or pecans can be added for extra texture.
- Adding a small amount of espresso powder enhances the chocolate flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14 g
- Sodium: 85 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
