Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (45g) dutch-process cocoa powder
  • 1 cup (125g) all-purpose flour
  • 1/4 tsp (1g) baking powder
  • 1/2 tsp (3g) fine sea salt

Instructions:

  1. Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper.
  2. In a large bowl, combine the melted butter and granulated sugar.
  3. Add the eggs and vanilla extract. Using a mixer on medium-high, beat the mixture for 5–7 minutes until the batter is pale, creamy, thick, and glossy.
  4. Sift together the cocoa powder, flour, baking powder, and salt directly into the wet ingredients.
  5. Gently fold the mixture together using a spatula until no more streaks of white flour are visible; do not over-mix.
  6. Scoop 2 tablespoons of batter per cookie onto the sheets, spacing them 2 inches apart.
  7. Bake at 375°F (190°C) for exactly 2 minutes, then quickly lower the oven temperature to 350°F (175°C) without removing the cookies.
  8. Continue baking until the edges are set and the tops are crackly, then transfer to a wire cooling rack.