• Preheat Oven: Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray and set aside.
• Prepare Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt set aside.
• Melt Chocolate and Butter: In a large, microwave-safe bowl, combine one cup of the chocolate chips and the butter. Heat them in the microwave, on low power, in 15-second increments, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth.
• Mix Wet Ingredients: In a large bowl, whisk together both sugars and the eggs, beating until well combined. Beat in milk and vanilla. Then fold in the melted chocolate, stirring until evenly combined.
• Combine Wet and Dry Ingredients: Using a rubber spatula, fold the dry ingredients into the wet ingredients, stirring just until combined. Do not over mix here!
  
• Add Remaining Chocolate Chips: Fold in the remaining chocolate chips, stirring until everything is just combined.
• Scoop Batter onto Baking Sheets: Scoop 1/4 cupful of the batter directly onto the prepared baking sheets, leaving room for spreading.
• Bake: Bake, one tray at a time, for 15 minutes, or until the edges are set and the tops are dark and shiny.
• Add Toppings: Press a few extra chocolate chunks on top of the warm cookies and sprinkle with sea salt.
• Cool: Allow cookies to completely cool on the baking sheet for one hour before serving.

NUTRITION INFORMATION

• Serving Size: 1 cookie Calories: 162 Sugar: 12 g Sodium: 88.5 mg Fat: 8.4 g Carbohydrates: 20.6 g Protein: 2.4 g Cholesterol: 28.7 mg
• Nutrition information is a guide only.