• 1 c AP flour
• 3/4 c cocoa powder (not dutch processed)
• 1/2 tsp kosher salt
• 1/4 tsp baking powder
• 1 tsp baking soda
• 11 tbsp salted butter (room temperature)
• 3/4 c brown sugar
• 2/3 c white sugar
• 1 egg (room temperature
• 2 tsp vanilla extract
• 2 c of milk chocolate discs or chips (I used the Guittard brand)
• Flaky sea salt

Equipment

• Stand mixer with paddle attachment
• sifter
• mixing bowl
• whisk
• parchment lined baking sheet (I used a half sheet sized pan)
• large ice cream scoop
• measuring cups and spoons

‍

1. Into a mixing bowl, sift together: flour, cocoa powder, salt, baking powder and baking soda. Set aside.
2. Add butter and both sugars into a stand mixer and cream together on medium high setting for approximately 4-5 minutes.
3. Add in the egg and vanilla extract and beat until well combined.
4. Turn the mixer on low, add in the dry ingredients, and beat until just combined.
5. Add in the chocolate discs and beat until just incorporated. Turn off mixer.
6. Using a large ice cream scoop, portion out cookie dough balls, and add to a parchment lined baking sheet.
7. Repeat until you’ve portioned out all of the dough. Cover with plastic wrap and add to the refrigerator to chill up to a day.
8. When ready to bake: preheat oven to 350.
9. Remove tray from refrigerator keeping 6 balls on the baking sheet, spaced far enough apart to allow for spreading.
10. Sprinkle a pinch or two of flaky sea salt over top of the cookie dough balls.
11. When oven is heated: add baking sheet and set time for 18 minutes.
12. After 10 minutes: oven oven and lift the baking sheet about 4 inches and drop the sheet down on the rack.
13. Repeat this pan banging technique every two minutes until done.
14. Remove from oven and place cookies on a cooling rack to cool.
15. Serve with ice cream or milk.