In a small bowl, add flour, salt, baking soda and baking powder and whisk together. Set aside.
½ tsp Sea salt | ½ tsp Baking soda | ½ tsp Baking powder | 150 g AP flour
In a large bowl, add your butter and melt, or add melted butter.
113 g Unsalted butter
Add your cocoa powder and mix together with a rubber spatula or whisk.
30 g Dutch process cocoa
Add brown sugar and stir together.
135 g Dark brown sugar
Add your egg and vanilla and mix until the egg has become homogenous with the batter.
1 large Egg | 1 tsp Vanilla
Add your dry ingredients to the wet and stir until just combined.
Add your chopped chocolate or chocolate chips and incorporate until evenly mixed throughout.
125 g Semi sweet/milk/dark chocolate
Cover your cookie dough bowl with plastic wrap, or scoop cookie dough onto a lined baking sheet and cover, then chill for at least 8 hours or overnight.
Preheat your oven to 350 when cookies have chilled long enough.
Line a baking sheet with parchment and place or scoop cookie dough onto pan, leaving a few inches between each to accommodate spread.
Bake your cookies on the center rack of your oven for 8-10 minutes. Cookies will look set on the top when they are ready.
Remove from oven and allow to cool on pan for about 2 minutes before transferring to a wire cooling rack.
Store cookies in an airtight container for up to 5 days. Enjoy!
