Ingredients:

  • 185g all-purpose flour
  • 45g Dutch-process cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 115g unsalted butter, melted and cooled
  • 150g light brown sugar, packed
  • 100g granulated white sugar
  • 1 large egg, room temperature
  • 2 tsp pure vanilla extract
  • 175g semisweet chocolate chips
  • 1 tsp flaky sea salt, for finishing

Instructions:

  1. Prep the oven. Heat it to 350°F (175°C) and line two large sheets with parchment paper. Note: Parchment prevents sticking and controls the spread.
  2. Melt the 115g butter. Heat in a small pan until just liquid, then set aside to cool for 5 minutes.
  3. Whisk the sugars. Combine 150g light brown sugar and 100g white sugar with the butter. Whisk until the mixture looks like wet sand.
  4. Add the egg and vanilla. Beat in the room temperature egg and 2 tsp vanilla. Mix vigorously for 1 minute until the batter lightens slightly.
  5. Sift the dry goods. In a separate bowl, whisk 185g flour, 45g cocoa, 1 tsp soda, and 0.5 tsp fine salt. Note: Sifting prevents cocoa clumps.
  6. Combine the mixtures. Fold the dry ingredients into the wet until a few streaks of flour remain. Stop before it is fully smooth to avoid toughness.
  7. Fold in the 175g chips. Use a spatula to distribute the chips evenly throughout the thick dough.
  8. Scoop the dough. Use a tablespoon or cookie scoop to place rounded balls onto the sheets. Space them 2 inches apart to allow for spread.
  9. Bake the batch. Cook for 10 minutes. Remove when the edges are set but the centers look soft.
  10. Finish and cool. Sprinkle with flaky sea salt immediately. Let them rest on the pan for 5 minutes before moving.