I have a thing for salty-sweet things and when I saw this recipe posted by Anna, I just had to try it. Don’t let the salt scare you. I suppose if you really don’t like it, you could leave it off. But try it first and see what you think. They are soft, chewy and chocolate-y rich!
8 ounces semisweet chocolate, coarsely chopped *
1/4 cup butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoons sea or kosher salt, plus more for sprinkling
2 large eggs, at room temperature
3/4 cup brown sugar
1 teaspoon vanilla
1 cup chocolate chips
Preheat the oven to 350 degrees. Combine the 8 ounces of chopped chocolate and butter in a double-boiler or in the microwave, and heat until the chocolate and butter are melted and smooth, stirring occasionally. In another mixing bowl, stir together the flour, baking powder and salt. In the bowl of an electric mixer, combine the eggs, brown sugar and vanilla. Beat on medium-high speed until the sugar has completely dissolved, about 4 minutes. Reduce the speed to low and add the melted chocolate mixture, blending until incorporated. Add in the dry ingredients and mix just until combined. Fold in chocolate chips with a spatula.
Place dough in refrigerator for about 30 minutes to 1 hour. Drop heaping tablespoons of dough onto baking sheets about 2-3 inches apart. Bake until the cookies are just slightly soft in the center and crackly on top, about 12 minutes. Sprinkle lightly with additional salt and let cool on the baking sheets a few minutes before removing from pan.
* You can substitute 3 Tbsp baking cocoa and 1 Tbsp butter for each ounce of chocolate. Just use a heaping portion of brown sugar for a little added sweetness. (Thanks for the idea Kristin!)