Salted Double Chocolate Chip Cookie

Ingredients:

• 1/2 cup (1 stick or 115g) unsalted butter, softened
• 1/2 cup (100g) light brown sugar, packed
• 1/2 cup (100g) granulated sugar
• 1 egg, at room temperature
• 1 tsp. vanilla extract
• 1 cup (125g) all-purpose flour
• 2/3 cup (55g) unsweetened cocoa powder (NOT dutch process)
• 1 tsp. baking soda
• 1/8 tsp. salt
• 2 Tbsp. (30ml) milk
• 1 1/4 dark (or semi-sweet) chocolate chips
• coarse sea salt

In a small bowl, combine the flour, cocoa powder, baking soda, and salt. Set aside

In a medium bowl, using a hand-held mixer (or a stand mixer with a paddle attachment), cream together the butter, light brown sugar, and granulated sugar on medium speed until combined and creamy (about 2 minutes). Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.

In 3 additions, add the dry ingredients to the wet ingredients. Beat on low speed until combined. Add the milk, then fold in the chocolate chips.The cookie dough will be thick and very sticky.

Scoop 1.5 Tbsp. of cookie dough onto a parchment lined baking sheet. Chill the dough balls in the freezer until firm. Transfer cookie dough balls to a freezer safe storage bag and continue freezing; preferably overnight. Unbaked cookie dough balls can be stored in the freezer for up to 3 months.

Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Bake the frozen cookie dough balls for 10 minutes, rotating baking sheet halfway through. The cookies should appear puffy and under baked.

Remove cookies from the oven and careful press 3-5 extra chocolate chips on top for appearance. Place a large mason jar top (or any large round mold) around the cookies and rotate in a circular motion and re-shape the cookies. When chocolate chips on top appear to be melting, sprinkle a generous amount of sea salt on top of the cookies.

Let cookies cool on baking sheet for 5-10 minutes. Once cookies are set up, transfer to a metal cooling rack to cool completely. Cookies taste best when completely cool!