Salted Double Chocolate Chewies
{with permission from Midwest Made by Shauna Sever}
2 cups unbleached, all-purpose flour
3/4 cup Dutch-process cocoa
1 teaspoon baking soda
1 teaspoon flaky sea salt (I used FalkSalt)
1/2 teaspoon fine sea salt (I used Himalayan pink fine sea salt)
1 cup + 4 tablespoons unsalted butter, at room temperature
1 cup packed dark brown sugar
1 cup granulated sugar + 1/2 cup or more for rolling cookies
2 teaspoons vanilla extract
2 eggs
8 ounces chopped bittersweet chocolate or combination of chopped and bittersweet chips (60-70% cacao)
Whisk together the flour, cocoa powder, baking powder, and salts. Set aside.
Cream the butter with the paddle attachment of an electric mixer until creamy, about 30 seconds. Add the sugars and vanilla. Beat until light and fluffy, about 2 minutes.
Beat in the eggs, one at a time. Reduce mixer speed to low and add the flour mixture. Stir in the chopped chocolate/chocolate chips.
Cover the bowl and chill for 1 hour.
Line cookie sheets with parchment paper. Preheat oven to 350. Put the remaining 1/2 cup granulated sugar in a shallow bowl or rimmed plate. Use a cookie scoop to portion the dough into rounded tablespoons. Roll into balls, then roll in the sugar to coat completely. If desired, add a couple of chocolate pieces onto the tops of the dough balls.
Bake until the edges are set but are still quite soft in the centers, about 12 minutes. Cool on the cookie sheet for several minutes before removing to a wire rack to cool completely.
Keep in an airtight container for up to 1 week.
For more details and photos, please visit the full post: https://www.bakeat350.net/2019/11/salted-double-chocolate-chewies-from-midwest-made.html
