Ingredients
Method
- Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Whisk together flour, cocoa powder, and baking powder in a medium bowl.
- Melt bittersweet chocolate and salted butter together in a heatproof bowl, stirring until smooth.
- In a large bowl, beat eggs and granulated sugar until lightened, about 1 minute. Stir in vanilla extract and fine salt.
- Whisk the warm melted chocolate mixture into the egg mixture until combined. Fold in the dry ingredients until just combined.
- Use a cookie scoop to portion dough onto prepared baking sheets, leaving space between cookies.
- Bake for 9-11 minutes until edges are set but the center is still gooey. Let cool on the baking sheets for 5 minutes.
- Sprinkle with flaky sea salt while warm.
Video
Notes
- Use good quality bittersweet chocolate (70% cocoa) for the best flavor.
- Don't overbake; the center should still be slightly gooey when you remove them from the oven.
- Letting the dough rest for 5-10 minutes if too runny helps achieve the perfect pudding-like consistency.
- Sprinkle with flaky sea salt immediately after baking to enhance the chocolate flavor. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overbake; the center should still be slightly gooey when you remove them from the oven.
- Letting the dough rest for 5-10 minutes if too runny helps achieve the perfect pudding-like consistency.
- Sprinkle with flaky sea salt immediately after baking to enhance the chocolate flavor. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.