Ingredients:

  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated white sugar
  • 2 large eggs, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 cup (45g) Dutch-processed cocoa powder
  • 1 cup (125g) all-purpose flour
  • 1/2 tsp (3g) baking powder
  • 1/4 tsp (1.5g) salt
  • 4 oz (115g) bittersweet chocolate, melted
  • 1/2 cup (85g) semi-sweet chocolate chips
  • 1/4 cup (30g) flaky sea salt

Instructions:

  1. Whisk together the melted butter and granulated sugar in a large bowl.
  2. Add eggs and vanilla extract. Beat on high speed for 3–5 minutes until the mixture turns pale in color and looks fluffy, similar to a thick mousse.
  3. Fold in the melted bittersweet chocolate until the batter is glossy and mahogany-colored.
  4. Sift the cocoa powder, flour, baking powder, and salt directly into the wet ingredients to avoid clumps.
  5. Use a spatula to fold the flour in by hand. Stop the moment no white streaks remain to avoid overmixing.
  6. Scoop uniform portions of dough onto a rimmed baking sheet lined with parchment paper.
  7. Bake for 10 minutes, then transfer to a wire cooling rack to cool completely.