2 large eggs ( I try to bring to room temp, it makes the mixture cream together easier)
1 tsp. vanilla extract
2 cups all-purpose flour
⅔ cup cocoa powder ( I used "Special Dark" but regular would work)
1 tsp baking soda
½ tsp salt
Fleur de Sel for sprinkling (or coarse sea salt)
Instructions
Preheat oven to 350 degrees F. Line baking sheets with parchment or silpats, if you are lucky enough to own them.
In a medium size bowl, whisk or sift (if yours is lumpy) together flour, cocoa powder, baking soda and salt. Set aside.
In mixing bowl, beat the butter and sugar until creamy and light, about 3-4 minutes with mixer on medium high. Add each egg, 1 at a time, mixing briefly after each and then add the vanilla extract.
Now, add the dry mixture to this and gently combine until mixed. Using a medium cookie scoop ( or 1 rounded tablespoon), drop onto prepared cookie sheets. Flatten slightly with your hand and sprinkle the tops with the fleur de sel.
Bake about 9-10 minutes until the edges are crisp. Cool slightly on pan and then transfer to wire rack to cool completely. Store in an airtight container at room temperature. They keep well for several days if you can keep them that long. Makes 2 dozen cookies.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2012/10/chewy-chocolate-cookies-with-fleur-de-sel/