Ingredients (~18 cookies)

8 ounces semi-sweet chocolate (60-70% cocoa), chopped

1 cup all-purpose flour

1/4 cup unsweetened Dutch cocoa powder

2 1/2 tsp espresso powder

1 1/4 tsp baking powder

1/4 tsp fine sea salt

10 tbsp unsalted butter

1/2 cup + 2 tbsp granulated sugar

1/2 cup + 2 tbsp light brown sugar, packed

2 large eggs, room temperature

1 egg yolk, room temperature

1 1/4 tsp vanilla extract

Flaky sea salt, for finishing

Melt the Chocolate and Combine Dry Ingredients

Preheat your oven to 350F and line two baking sheets with parchment paper.

In a microwave-safe bowl, melt the chopped chocolate in 20-second intervals, stirring in between. Set it aside to cool for about 5 minutes.

In a separate medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt.

Mix the Batter

In another heat-proof bowl, combine the butter and sugars. Microwave this for ~1-2 minutes, just until the butter is melted, and then whisk it all together.

Whisk the eggs, egg yolk, and vanilla into the butter and sugar mixture.

Pour the cooled, melted chocolate into the bowl and fold it in with a spatula. Then, fold in the dry ingredients until just combined. The final texture will be thick, like a brownie batter.

Scoop and Bake Immediately

Using a large (3 tbsp) cookie scoop, place 6-7 cookies on each prepared baking sheet, spaced about 2 inches apart. It’s important to scoop the entire bowl of batter right away.

Bake one tray at a time for ~9-10 minutes. Sprinkle the tops with a pinch of flaky sea salt as soon as they come out of the oven.

Let the cookies cool on the baking sheet on a wire rack before moving them.