Ingredients
Scale
- 6 tbsp (84 g) unsalted butter: Adds moisture and a rich flavor to the cookies.
- 8 oz (227 g) chopped dark chocolate (60% cocoa): Provides the deep, rich chocolate flavor.
- 1/2 cup (63 g) all-purpose flour: The base that binds the cookie together.
- 1/4 cup (20 g) cocoa powder, Dutch process: Enhances the chocolate taste.
- 1/4 tsp salt: Balances the sweetness and enhances flavor.
- 1 tsp baking powder: Helps the cookies rise and gives them a chewy texture.
- 1/2 cup (100 g) white granulated sugar: Adds sweetness and contributes to the cookie’s crispy edges.
- 1/4 cup + 2 tbsp (83 g) packed light brown sugar: Adds a hint of molasses flavor and moisture.
- 2 eggs, at room temperature: Provides structure and helps create a shiny, crinkly top.
- 1 tsp vanilla extract: Adds a warm, aromatic flavor.
- Flaky sea salt for sprinkling: A finishing touch that enhances the chocolate flavor.
Instructions
- Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Line a large 15 in x 21 in baking sheet with parchment paper. If you only have standard-sized baking sheets, you can use two, but baking all the cookies at once on a larger sheet will give them a consistent, shiny top.
- Melt the Butter and Chocolate: In a microwave-safe bowl, melt the unsalted butter (6 tbsp) with the chopped dark chocolate (8 oz). Heat in 20-30 second intervals, stirring in between until completely melted and smooth. Set aside to cool slightly.
- Mix the Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour (1/2 cup), cocoa powder (1/4 cup), salt (1/4 tsp), and baking powder (1 tsp). This step ensures that the dry ingredients are evenly distributed.
- Beat the Sugars, Eggs, and Vanilla: In a large bowl, add the white granulated sugar (1/2 cup), light brown sugar (1/4 cup + 2 tbsp), eggs (2 at room temperature), and vanilla extract (1 tsp). Using an electric mixer or a stand mixer with a whisk attachment, beat the mixture on high speed for at least 7 minutes. This step is crucial to create a crinkly, shiny top layer on your cookies when baked.
- Incorporate the Melted Chocolate: Slowly add the melted butter and chocolate mixture to the egg and sugar mixture, blending until fully incorporated.
- Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the wet ingredients. Mix until just combined – the dough will be quite soft. Avoid overmixing to keep the cookies tender.
Notes
- Portion the Dough: Using a 1-tablespoon capacity cookie scoop, portion the dough into 30 scoops and place them on the prepared baking sheet. Space the dough scoops about 1 1/2 inches apart. Work quickly to ensure the tops stay shiny and crackly.
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 11-12 minutes, or until the tops have cracked and the edges are set. The cookies should be soft in the middle.
- Shape the Cookies (Optional): If desired, use a circular cookie cutter to gently shape the cookies into a more uniform, round shape immediately after removing them from the oven.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling. Sprinkle with flaky sea salt while they are still warm for an extra touch of flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dinner