Ingredients
  • 1 cup all-purpose flour
  • 2/3 cup dark unsweetened cocoa powder (Hershey’s special dark, for example)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt, plus additional for sprinkling
  • 1/2 cup unsalted butter
  • 2 cups semi-sweet chocolate chips or chunks
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 teaspoons vanilla
Instructions
  1. Preheat oven to 325 degrees.
  2. Sift together the flour, dark unsweetened cocoa, salt, and baking soda. Set aside.
  3. Melt together the butter and 3/4 cup semi-sweet chocolate chips in the microwave, following the directions on the chocolate package. Mixture should be liquidy and smooth.
  4. Beat together the melted chocolate mixture, white sugar, eggs, and vanilla until combined. Gradually add the flour mixture. Dough will be sticky.
  5. Fold in 1 1/4 cup chocolate chips or chunks.
  6. Using a cookie scoop, drop cookies onto parchment lined baking sheet, about 2 inches apart. Cookies will spread while baking.
  7. Bake for 13-15 minutes, or until tops begin to crack. Do not overbake! Immediately after removing from oven, sprinkle tops of cookies with sea salt.
  8. Let cool on baking sheet for 5 minutes before transferring to wire racks to cool completely.
Notes
Adapted from Martha Stewart.
Recipe by Not Your Momma’s Cookie at https://notyourmommascookie.com/2012/10/double-dark-chocolate-cookies-with-sea-salt/