This recipe is slightly adapted from With Spice and the original link can be found here:
Ingredients:
1 cup all-purpose flour
2 tsp powdered milk
¾ cup Dutch-process cocoa
¾ tsp kosher salt
½ tsp baking powder
½ tsp baking soda
10 tbsp unsalted butter, room temperature
¾ cup dark brown sugar packed
⅔ cup granulated sugar
1 large egg
2 tsp pure vanilla extract
1 Cup Dark Chocolate Chopped
1 Cup Milk Chocolate Chopped
Flaky Sea Salt - Maldon Salt for finishing
Step 1:
Whisk together all dry ingredients except for the flaky salt and set aside.
Step 2:
Combine butter and sugars in a bowl, and using either a hand mixer or stand mixer (paddle attachment), cream the butter until light and fluffy, about five minutes. Add in egg and vanilla until combined.
Step 3:
Add dry ingredients into butter mixture and mix until just combined. Add in chocolate and mix until combined. Cover bowl with plastic wrap and cover for at least one hour or overnight.
Step 4:
Depending on how long you refrigerated for, you may need to let the dough sit out for a bit until it becomes soft enough to scoop. While waiting for it to soften, preheat oven to 350F.
Line a cookie sheet with parchment paper or silpat. Using a large cookie scoop (around 3 tbsp), scoop cookies and I recommend rolling them in your hand to get a more perfect ball shape. Sprinkle with flaky salt. You want to make sure you give about 2 to 2.5 inches space. These are larger cookies. I don't recommend baking more than five at a time.
Bake the cookies until set, making sure to remove them from the oven when still soft in the center, 15- 18 minutes. Since these are dark cookies, it's obviously hard to see any browning, so be sure not to overbake. Transfer the cookies to a rack to cool. They will be slightly puffed up, but with cracks, so for me, I look at the edges for a slightly dry look to them. Be careful when transferring to rack as these will be slightly fragile until they cool and firm up. I slid them with the parchment paper on the rack first, waited a couple of minutes, then gently move them directly on to the rack with a spatula.
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