Instructions

• Preheat oven to 350°F (177°C). Position an oven rack in the center of the oven. Line two large baking sheets with parchment paper.
• In a medium bowl, whisk together 1 cup (120 g) gluten-free or regular all-purpose flour, 3 Tbsp (66 g) cocoa powder, 1/8 tsp baking soda, and 1/2 tsp sea salt until evenly combined. Set aside.
• In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with a handheld electric mixer), combine 2 large eggs, 3/4 cup (150 g) granulated sugar, and 1 tsp vanilla extract.
• Whisk the egg mixture on high speed for 5 minutes, until thick, pale, and slightly ribbon-like. This aeration helps create the crackly top and light texture.
• While the eggs are whisking, place 5 Tbsp (71 g) unsalted butter and 1/2 cup (85 g) semi-sweet chocolate chips in a microwave-safe bowl. Microwave in 20-second increments, stirring between each, until melted and smooth (about 60–80 seconds total). Alternatively, melt over a double boiler. Let the chocolate-butter mixture cool briefly so it’s warm but not hot.
• With the mixer on low speed, add the melted chocolate-butter mixture to the whipped egg mixture and mix just until combined. If using a handheld mixer, mix briefly on low to incorporate.
• Add the dry flour-cocoa mixture to the wet ingredients and fold in by hand with a rubber spatula until just combined and there are no visible streaks of flour. The dough will be wet and resemble brownie batter.
• Use a small cookie scoop or a spoon to drop mounds of dough onto the prepared baking sheets, leaving at least a couple of inches between each mound to allow for spreading. Note: no chill time is required and chilling is not recommended.
• Bake on the center rack(s) of the preheated oven for 9–10 minutes. (About 9 minutes yields fudgier centers.)
• Remove the baking sheets from the oven and let the cookies cool on the sheets for 10 minutes.
• Transfer cookies to a wire rack to finish cooling.
• Store cooled cookies in an airtight container or a zip-top bag: up to 3 days at room temperature, up to 5 days in the refrigerator, or up to 3 months in the freezer.