Perfectly fudgy and sweet, beautiful crinkle tops, and a rich, decadent chocolate flavor. Plus, made slightly better for you with a few, simple swaps.
Pre-heat the oven to 350 degrees. Cover a large cookie sheet with parchment paper or a silicon baking mat.
Add the chopped chocolate and butter to a medium-sized microwave safe bowl and heat in the microwave, on 60% power, in increments of 45 seconds, until fully melted and smooth. The mixture should be warm to the touch, but not hot.
Reduce the mixer speed to low and slowly add in the warm melted chocolate mixture. Then, stir in the dry ingredients until just combined.
Scoop out the batter into 18 servings using two spoons (the batter will be like a thick brownie batter, you may need to help shape them into a cookie shape). Make sure to leave plenty of space between each cookie as they will spread as they bake. Also. make sure to scoop out the cookie batter right after it’s mixed as the batter will thicken quickly.
Bake for 8 minutes. Take out and top each cookie with desired amount of chocolate chips. Bake for another 1-2 minutes so the chocolate melts on top and the cookies are just set. They will continue to cook as they cool. Make sure not to ove-bake!
Allow to cool slightly. Top with flaky sea salt, if desired. Enjoy!