Directions
- 1Add the butter to a saucepan over medium heat to brown it.
- 2Add the cocoa powder and stir quickly to combine.
- 3Remove from heat and let stand for a minute.
- 4Add the dark chocolate chips and stir immediately until the chocolate chips are fully melted and the mixture is smooth, then set aside to cool.
- 5In a medium bowl, whisk together the flour, baking powder, and salt.
- 6In a separate large bowl, beat together both sugars and the eggs with an electric handheld mixer until the mixture becomes very light, thick, and fluffy.
- 7Once the chocolate mixture is cooled, add it to the egg mixture along with the vanilla and whisk gently to combine.
- 8Add the dry ingredients to the wet; fold until just combined.
- 9If needed, place the dough into the fridge for 10-15 minutes to harden up just slightly.
- 10In a medium bowl, mix together the semi-sweet chocolate chips and mini chocolate chips (for dipping).
- 11Use a large cookie scoop to scoop the dough.
- 12Dip the tops of the cookies into the chocolate chips, pressing firmly into the crevasses of the dough and place onto the prepared baking sheets.
- 13Bake at 350F for 11-12 minutes, until cookies are set and crackly on top.
- 14Remove from oven and use a bowl or large round cookie cutter to shape, pressing chocolate chips into them immediately after removing from oven, if needed.
- 15Cool for 5 minutes.
Ingredients
- 0.5 cup salted butter
- 1 cup dark chocolate chips or chopped chocolate
- 3 tbsp cocoa powder
- 0.75 cup granulated sugar
- 0.5 cup brown sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 0.25 tsp salt
- 0.75 cup semi-sweet chocolate chips
- 0.75 cup mini chocolate chips
- for serving flaky sea salt
- milk
Equipment
saucepanmedium bowllarge bowlelectric handheld mixerlarge cookie scoopbaking sheetsparchment paperovenbowl or large round cookie cutter
Tips
- Preheat the oven to 350F.
- Line two baking sheets with parchment paper.
- Serve warm with flaky sea salt and a glass of milk.
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