Chewy Double-Chocolate Chunk Sea-Salt Cookies

INSTRUCTIONS

1. Chop up Lindt chocolate bars to approximately ¼” squares.  Reserve 60 grams (2 oz) of chopped chocolate for topping cookies.
2. Melt 340 grams (12 oz) of chopped chocolate and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.
3. Remove from heat, and set aside.
4. In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, sugars, vanilla, baking powder, and salt on high speed for 5 minutes.  Batter should be thick and creamy.
5. Pour in the melted chocolate and mix on low until well-combined.
6. In a separate bowl, whisk together flour and unsweetened cocoa powder.
7. Add flour mixture to chocolate batter and mix until just combined.  Batter should have the consistency of thick brownie batter.
8. Using a 1.5 tablespoon cookie scoop, drop cookie batter on parchment paper 2 inches apart.
9. Top each cookie with a piece or 2 of the chopped up chocolate pieces and 4-5 flakes of Sea Salt.
10. Chill tray of cookies in fridge for 30 minutes.  If freezing, place tray of cookies in freezer for 1 hour.  Once frozen, remove cookies and place them in a large freezer bag.  Cookies will keep in freezer for up to 3 months.
11. To bake:  Preheat oven to 350 F.
12. Remove cookies from fridge and place them directly into oven.
13. Bake for 8-10 minutes until edges are set but the centers still look soft.  Do not overbake.  If baking from frozen, add an additional 1 minute to the baking time.  Do not thaw cookies.
14. Remove tray from oven.  Bang bottom of tray on top of stove or heat-proof counter 2-3 times to jar the cookies.  This will cause the cookies to crackle slightly when cooling.
15. Allow cookies to cool and set on tray for 20 minutes before moving them to baking rack.

Once fully cooled, store in air-tight container.  Cookies will remain fresh for up to 5 days.