Ingredients:

  • 180g All purpose flour
  • 45g Dutch process cocoa powder
  • 1 tsp Baking soda
  • 1/2 tsp Espresso powder
  • 1/2 tsp Fine sea salt
  • 170g Unsalted grass fed butter
  • 150g Dark brown sugar
  • 50g Cane sugar
  • 1 Large egg
  • 2 tsp Pure vanilla bean paste
  • 225g 70% Dark bittersweet chocolate chips
  • 2 tbsp Flaky sea salt

Instructions:

  1. Preheat to 350°F (180°C) and line two large sheets with parchment or silicone.
  2. Combine the 180g flour, 45g cocoa, baking soda, espresso powder, and fine salt.
  3. Beat the 170g butter with both sugars for 3 minutes until pale and fluffy.
  4. Add the egg and vanilla bean paste, beating for another minute.
  5. Turn the mixer to low and add the flour mixture until just a few streaks of white remain.
  6. Fold in the 225g bittersweet chips by hand using a spatula.
  7. Portion into 2 tablespoon balls and place 2 inches apart on the sheets.
  8. Bake for 10-12 minutes until the edges look matte and set.
  9. Immediately sprinkle the flaky sea salt over the hot cookies.
  10. Let them sit on the pan for 5 minutes before moving to a wire rack.