This Sunday kicked off holiday baking for me and today, I had originally planned to make ginger snaps. However, I noticed a Facebook post by Michael Symon of the The Chew for these double chocolate cookies with a sprinkling of flaked sea salt. They looked absolutely delectable and I’m so happy I decided to go with these cookies, which are so chocolatey, it’s almost as if you’re biting into a brownie.

Yield: about 20 cookies

Ingredients:

1 stick unsalted butter, room temperature
½ cup sugar
½ cup dark brown sugar
1 egg
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
¼ cup unsweetened dutch process cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
1 cup dark or semi-sweet chocolate chips
2 tablespoons maldons (flaked sea salt)

Procedure:

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2. In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
3. In a large mixing bowl, beat butter with sugars until light and fluffy. Add in egg and vanilla extract and beat until incorporated.
4. Gradually add in the flour mixture to the butter mixture. Mix in chocolate chips.
5. Form dough into balls, using a 1 ½ tablespoon ice cream scoop. Space out dough about 2 inches from each other. Sprinkle a generous pinch of maldons onto each cookie.
6. Bake for about 12 minutes, or until the cookies have somewhat flattened and cracked a little at the top.
7. Allow to cool for a few minutes on sheet pan before transferring to a wire rack to cool completely.
8. Enjoy!