Instructions

• Preheat the oven to 350°F. Line one or two baking sheets with parchment paper and set aside.
• In a medium bowl, whisk together the flour, salt, baking powder, and baking soda until evenly combined.
• In the bowl of a stand mixer or a large mixing bowl, beat the butter, sugar, and sifted cocoa powder on medium speed until well blended, about 2 minutes, scraping the bowl down once or twice.
• Add the eggs one at a time, mixing until blended after each addition. Stir in the vanilla.
• Add the melted, slightly cooled semisweet chocolate and mix until combined.
• Add the flour mixture and mix on low speed (or fold by hand) just until incorporated; avoid overmixing.
• Use a tablespoon to drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 1½ inches apart.
• Bake until the cookies are puffed and crackled, about 8–10 minutes.
• Immediately after removing the cookies from the oven, use the rounded side of a ½‑teaspoon measuring spoon to make a deep well in the center of each cookie.
• Let the cookies rest on the baking sheet for 4–5 minutes, then transfer them to a wire rack to finish cooling completely.