Description
Amazing fudgy cookies with coarse salt sprinkled on top.
Ingredients
- 4 ounces, weight Semisweet Baking Chocolate, Chopped
- ½ cups Unsalted Butter, Cut Into Pieces
- 1 cup All-purpose Flour
- ½ cups Unsweetened Cocoa Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- ½ cups Granulated Sugar
- 1 cup Brown Sugar (lightly Packed)
- 2 whole Large Eggs
- 1 teaspoon Vanilla
- ½ cups Dark Chocolate Chunks Or Chips
- 1 Tablespoon Kosher Or Flaked Sea Salt, Or As Needed, For Sprinkling
Preparation
Preheat the oven to 325ºF.
In a microwave safe bowl or large measuring cup, put the chopped chocolate and the butter, and microwave at 50% power in 30-second increments. Stir after every 30-second interval, making sure to only microwave until just melted. If overheated, the chocolate will seize and be unusable. It takes 1 1/2 to 2 minutes in my microwave, but keep in mind that all microwaves are a bit different!
In another bowl, whisk together the flour, cocoa powder, baking soda and salt until combined well.
In a large bowl or the bowl of an electric mixer, mix the chocolate mixture with the sugar, brown sugar, eggs and vanilla until combined. Add the dry ingredients slowly, mixing after each addition. Mix in the dark chocolate chunks.
Line 2 baking sheets with parchment, or grease lightly, and drop the cookie dough onto the sheets by the tablespoonful, spacing 1-2 inches apart. Sprinkle the tops with kosher or flaked sea salt. Bake for 13–14 minutes until they have flattened a bit and have some cracks on the surface. Allow to cool on the cookie sheets for 4–5 minutes before moving to a wire rack to cool completely.
Makes 24-36 cookies.
Recipe slightly adapted from Mel’s Kitchen Cafe.
