Ingredients:

  • 115 g unsalted butter, melted and slightly cooled
  • 200 g granulated white sugar
  • 2 large eggs (room temperature)
  • 10 ml pure vanilla extract
  • 45 g Dutch-process cocoa powder
  • 95 g all-purpose flour
  • 1.5 g baking powder
  • 1.5 g salt
  • 170 g semi-sweet chocolate chunks
  • Flaky sea salt (for sprinkling)

Instructions:

  1. Heat the oven. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Note: This ensures the butter doesn't melt too much before the cookies hit the heat.
  2. Combine fats and sweets. In a large bowl, whisk the melted butter and sugar until combined.
  3. Emulsify the base. Add the eggs and vanilla, beating the mixture vigorously for 2–3 minutes. Wait until the batter looks pale and glossy.
  4. Sift the dry ingredients. Sift in the cocoa powder, flour, baking powder, and salt.
  5. Fold gently. Using a spatula, gently fold the ingredients together until no streaks of flour remain. Note: Do not overmix, or the cookies will become tough.
  6. Add the chocolate. Fold in the chocolate chunks last.
  7. Portion the dough. Scoop rounded tablespoons of dough onto the prepared sheets, spacing them 2 inches apart.
  8. The precision bake. Bake for 9–11 minutes. Remove when the edges are set but the centers still look slightly soft.
  9. The resting phase. Let the cookies rest on the hot baking sheet for 5–10 minutes. Note: They will firm up as they cool, creating that fudgy center.
  10. Final touch. Transfer to a wire rack to cool completely and sprinkle with flaky sea salt immediately.