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 Chocolate and Prepare Dry Ingredients

Set your oven to 350F and lay down two sheets of parchment paper on the baking sheets.

Use the microwave to melt the chunked chocolate for 20 seconds at a time before stirring until it’s all melted. After this process, let it cool for approximately 5 minutes.

In a medium mixing bowl, combine flour, cocoa powder, espresso powder, baking powder, and salt.

Start Combining the Batter

Melt the butter and sugars together in a heat-safe mixing bowl in the microwave for approximately 1-2 minutes until the butter has melted, and then whisk them together.

Into the melted butter and sugar mixture, add your eggs, egg yolks, and vanilla extract.

Pour the cooled melted chocolate into the same bowl and stir the ingredients together using a spatula. Add the dry ingredients and mix them until you have a thick batter, resembling brownie batter, which is what you want.

Scoop and Bake Right Away

It’s important to scoop the entire bowl of batter right away — if you let it sit, the tops won’t crackle.

Using a large (3 tbsp) cookie scoop, place 6-7 cookie scoops of dough on each of the two prepared baking sheets, making sure to leave about 2 inches between each scoop because when the cookies bake, they will spread out.

Bake the cookies one tray at a time in the oven for about 9-10 minutes each and when they come out of the oven, sprinkle a small amount of flaky sea salt on top.

After the cookies cool on the baking sheet, use a wire rack to move them off of the baking sheet and allow them to cool completely.