Salted Double-Chocolate Chunk Cookies

Submitted by Christie Goldsberry


Ingredients:
1 1/3 c. semisweet chocolate chips, plus another 2 c. to use later
4 T. unsalted butter
2/3 c. all-purpose flour
1/2 t. baking powder
3/4 t. fleur de sel (sea salt), plus more for sprinkling
2 large eggs, at room temperature
3/4 c. packed light brown sugar
1 t. vanilla extract

Directions:
1. Preheat oven to 350* F. Line two baking sheets with parchment paper or silicone baking mats.
2. Combine 1 1/3 c. chocolate chips and butter in heatproof bowl set over a pan of simmering water (or double-boiler if you have one); heat until chocolate and butter are melted and smooth, stirring occasionally. (You can also heat in the microwave at 25-second intervals, stirring in between.) In separate mixing bowl, stir together flour, baking powder, and salt.
3. In bowl of an electric mixer, combine eggs, brown sugar, and vanilla. Beat on medium-high until sugar has completely dissolved, about 4 to 5 minutes. Reduce speed to low and add melted chocolate, blending until incorporated. Add dry ingredients and mix just until combined. Fold in the remaining chocolate chips with spatula. Drop by heaping tablespoons onto prepared baking sheets, about 2 to 3 inches apart. (I used a medium-sized dough scoop.)
4. Bake about 10 to 12 minutes, rotating half-way through. Cookies should be slightly soft in the center and crackly on top. Sprinkle with additional salt and let cool on baking sheets 10 minutes. Transfer to wire rack to cool completely. Store in an airtight container.