Nutrition balance score
Unbalanced
Glycemic Index
51
Low
Glycemic Load
9
Low
Nutrition per serving
Calories149.5 kcal (7%)
Total Fat8.3 g (12%)
Carbs17.7 g (7%)
Sugars12.8 g (14%)
Protein1.8 g (4%)
Sodium90.6 mg (5%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
20 servings
Ingredients
Instructions
Step 1
Preheat oven to 350°F (175°C). Line one large or two medium baking sheets with parchment paper.
Step 2
Melt butter in saucepan on lowest heat. Add chocolate and remove from the heat, stirring until completely melted. Set aside to cool.
Step 3
Sift flour, cocoa powder, salt, and baking powder together in a medium bowl. Give it a quick mix and set aside.
Step 4
In a large mixing bowl, combine both sugars, vanilla, and eggs. Using a stand or hand mixer, beat on high for a minimum 7 minutes. This creates the crinkly brownie-like layer on cookies. Mix in the chocolate/butter mixture until well combined.
Step 5
Add dry ingredients to the batter. Using a spatula, mix just until there is no dry flour visible. Do not over-mix.
Step 6
Using a scooper or spoon, place batter in 1-2 tablespoon portions about 1 1/2 inch apart. Work quickly to ensure crinkly cookie tops.
Step 7
Bake 11-12 minutes or until top of cookies have cracked. If using more than one baking sheet, rotate trays on racks halfway. Optional: Go around the cookies with a cookie cutter immediately out of the oven if more circular shape is desired.
Step 8
Cool cookies on sheet for 5 minutes, then transfer onto a cooling rack. Sprinkle on flaky sea salt and ENJOY!
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