Salted Chocolate Cookies
These salted chocolate cookies are big, soft, and fudgy. The addition of sea salt takes them to another level. Chocolate lovers will find these cookies irresistible.
nonstick cooking spray
all-purpose flour
1
cup
unsweetened cocoa powder
¼
cup
baking powder
1
teaspoon
sea salt
½
teaspoon
butter, cut into chunks
½
cup
semisweet chocolate chips
¾
cup
brown sugar
⅔
cup
white sugar
½
cup
eggs
2
vanilla extract
1
teaspoon
sea salt, or as needed
1
tablespoon
 Preheat the oven to 350 degrees F (175 degrees C). Line two large baking sheets with parchment paper and spray with nonstick spray.
  Combine flour, cocoa powder, baking powder, and 1/2 teaspoon sea salt in a bowl.
  Heat butter in a saucepan over low heat until melted, 3 to 5 minutes. Add chocolate chips and stir until completely melted. Remove from the heat.
  Beat brown sugar, white sugar, eggs, and vanilla in a bowl with an electric mixer until creamy. Pour in a small amount of chocolate mixture and stir until well combined. Slowly add remaining chocolate mixture, stirring constantly to avoid curdling the eggs. Fold in flour mixture until just combined; do not overmix.
  Drop six large scoops of batter about 2 inches apart onto each of the prepared baking sheets.
  Bake in the preheated oven until cookies have spread and flattened to a diameter of 4 1/2 inches or larger and the tops are crinkled and puffed, 12 to 14 minutes.
  Remove from the oven and place the baking sheets onto a wire rack. Immediately sprinkle the cookies with sea salt. Let cool for 18 to 20 minutes, then use a spatula to transfer cookies to a serving platter.
