Ingredients

• nonstick cooking spray
• 1 cup all-purpose flour
• 0.25 cups unsweetened cocoa powder
• 1 teaspoon baking powder
• 0.5 teaspoons sea salt
• 0.5 cups butter , cut into chunks
• 0.75 cups semisweet chocolate chips
• 0.67 cups brown sugar
• 0.5 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 tablespoon sea salt , or as needed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two large baking sheets with parchment paper and spray with nonstick spray.
2. 2 Combine flour, cocoa powder, baking powder, and 1/2 teaspoon sea salt in a bowl.
3. 3 Heat butter in a saucepan over low heat until melted, 3 to 5 minutes. Add chocolate chips and stir until completely melted. Remove from the heat.
4. 4 Beat brown sugar, white sugar, eggs, and vanilla in a bowl with an electric mixer until creamy. Pour in a small amount of chocolate mixture and stir until well combined. Slowly add remaining chocolate mixture, stirring constantly to avoid curdling the eggs. Fold in flour mixture until just combined; do not overmix.
5. 5 Drop six large scoops of batter about 2 inches apart onto each of the prepared baking sheets.
6. 6 Bake in the preheated oven until cookies have spread and flattened to a diameter of 4 1/2 inches or larger and the tops are crinkled and puffed, 12 to 14 minutes.
7. 7 Remove from the oven and place the baking sheets onto a wire rack. Immediately sprinkle the cookies with sea salt. Let cool for 18 to 20 minutes, then use a spatula to transfer cookies to a serving platter.

Nutrition per serving