Makes about 3 dozen
- 1 cup unbleached all-purpose flour
- ½ cup Dutch-process cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ pound 60%+ bittersweet chocolate, finely chopped (4 ounces)
- ¼ pound 60%+ bittersweet chocolate, roughly chopped into Â¼â€ chunks or chips (4 ounces)
- ½ cup unsalted butter (4 ounces/1 stick)
- 1½ cups sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract (or chocolate extract if you have it)
- ½ teaspoon large flake sea salt
- Preheat oven to 325F and line 2-3 sheet pans with parchment paper or silicone bakingÂ mats.
- Melt the first ¼ pound of finely chopped chocolate with the butter. Â You have two options: Â Double boiler method: in a heatproof bowl over simmering water, stirring until fully melted.
- Let the chocolate cool slightly while you sift together the flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
- Transfer the melted chocolate to the bowl of a standing mixer fitted with the paddle attachment and on medium, add the sugar, eggs, and vanilla and mix until combined.
- Reduce speed to low; gradually mix in flour/cocoa mixture.
- Add the chocolate chunks/chips and stir on low until just combined. Note:Â the dough can be frozen up to two months at this point. Easiest is to shape it into balls, freeze on a sheet plan then transfer to a Ziploc once frozen. Or shape into logs, wrap tightly in plastic then slice-n-bake. Frozen doughâ€™s can go right from the freezer to the oven, just add a few minutes to the baking time.
- With a small ice cream scoop (1â€) or a teaspoon, scoop Tablespoon size balls of dough and space cookies 2â€ apart on prepared sheet pans. Note: I refrigerated the dough overnight, which made it very firm and rather difficult to scoop. As shown in the pictures here, I flattened each dough ball so the cookies would bake more evenly. If you use room temp dough, you donâ€™t have to do the flattening part as they will spread nicely in the oven.
- Sprinkle a small pinch of sea salt on top of each cookie.
- Bake 12 minutes, rotating sheets halfway through baking â€“ top to bottom and front to back. The cookies will be quite soft coming out of the oven â€“ once cool, they should be crisp on the outside but still soft on the inside. Â Adjust baking time if necessary.
- Let cool on pans then carefully remove and place on serving tray.
- Cookies will keep for a few days, tightly wrapped.