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Preheat oven to 350°F. Line a baking sheet with parchment paper.

In a small, microwave-safe bowl, combine the finely chopped dark chocolate and unsalted butter. Microwave in 30-second intervals, stirring after each, until completely melted and smooth. Set aside to cool slightly.

In a large mixing bowl, crack the large eggs and add the granulated sugar. Using an electric hand mixer, beat the eggs and sugar on medium speed (around '3' if applicable) for 5-7 minutes, until the mixture is pale yellow, thick, and has significantly increased in volume.

Gently fold in the flaky sea salt into the whipped egg and sugar mixture.

Pour the slightly cooled melted chocolate mixture into the egg mixture. Gently fold with a spatula until just combined, being careful not to deflate the egg mixture.

In a separate small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to create the dry mix.

Add the dry mix to the wet chocolate and egg mixture. Gently fold with a spatula until a thick, dark brown, glossy batter is formed and no dry streaks of flour remain. Do not overmix.

Using a 1 1/2 tablespoon cookie scoop, portion the cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.

Bake for 10-12 minutes, or until the edges are set and the tops are crinkled. The centers may still look slightly soft.

Remove from the oven and immediately sprinkle additional flaky sea salt on top of the warm cookies. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.


Preheat oven to 350°F. Line a baking sheet with parchment paper.

In a small, microwave-safe bowl, combine the finely chopped dark chocolate and unsalted butter. Microwave in 30-second intervals, stirring after each, until completely melted and smooth. Set aside to cool slightly.

In a large mixing bowl, crack the large eggs and add the granulated sugar. Using an electric hand mixer, beat the eggs and sugar on medium speed (around '3' if applicable) for 5-7 minutes, until the mixture is pale yellow, thick, and has significantly increased in volume.

Gently fold in the flaky sea salt into the whipped egg and sugar mixture.

Pour the slightly cooled melted chocolate mixture into the egg mixture. Gently fold with a spatula until just combined, being careful not to deflate the egg mixture.

In a separate small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to create the dry mix.

Add the dry mix to the wet chocolate and egg mixture. Gently fold with a spatula until a thick, dark brown, glossy batter is formed and no dry streaks of flour remain. Do not overmix.

Using a 1 1/2 tablespoon cookie scoop, portion the cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.

Bake for 10-12 minutes, or until the edges are set and the tops are crinkled. The centers may still look slightly soft.

Remove from the oven and immediately sprinkle additional flaky sea salt on top of the warm cookies. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
