Ingredients
- 56 grams salted butter, melted
- 150 grams light brown sugar, lightly packed
- 1 tsp vanilla extract
- 1 large egg, room temperature
- 120 grams all-purpose flour, spooned and leveled
- 20 grams dutch-process cocoa powder, spooned and leveled
- 1 tsp baking powder
- 170 grams semi-sweet chocolate chips, or chopped baking chocolate*
Method
- Preheat the oven to 350F (177C) convection (fan) and line two cookie sheets with parchment paper.
- In a large bowl, microwave the butter for 30-60 seconds, just until it’s melted.56 grams salted butter melted
- Add the brown sugar and whisk the butter and sugar until they’re well combined.150 grams light brown sugar lightly packed
- Add in the vanilla extract and the egg and continue whisking until it's completely smooth.1 tsp vanilla extract, 1 large egg room temperature
- Add the flour, cocoa powder and baking powder and use a rubber spatula to fold them in, just until they're barely combined.120 grams all-purpose flour spooned and leveled, 20 grams dutch-process cocoa powder spooned and leveled, 1 tsp baking powder
- Add the chopped chocolate or chocolate chips and fold until the chocolate is evenly distributed.170 grams semi-sweet chocolate chips or chopped baking chocolate*
- Use a two ounce cookie scooper to scoop out eight, 2 ounces of cookie dough balls. Place four cookie rounds per cookie sheet.
- Bake on the middle rack for 10-12 minutes, just until the edges feel set (you can touch them carefully) and the center looks puffed up.
- Remove and bang the pan on the counter and top with a pinch of sea salt flakes. Let the cookies rest on the pan for at least 10 minutes before serving.
Nutrition
Serving: 1gCalories: 118kcalCarbohydrates: 23gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 24mgSodium: 77mgFiber: 1gSugar: 11g