Yield: 2 dozen cookies
Total time: 20 minutes
3 cups (340 grams) confectioners’ sugar
1 1/2 cup (106 grams) unsweetened cocoa powder
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon fine sea salt
1 1/2 teaspoons vanilla extract
1 cup (140 grams) bittersweet chocolate chunks
Flaky sea salt, for sprinkling
Heat the oven to 350 degrees and line 2 rimmed baking sheets with parchment paper.
In a large bowl, whisk the eggs until well blended.
In another large bowl, sift together confectioners’ sugar, cocoa powder, cinnamon and salt.
Whisk into eggs, changing to a spatula when the batter becomes too thick to whisk.
Stir in vanilla and chocolate.
Use a 2-tablespoon cookie scoop to scoop cookies onto prepared baking sheets, leaving 1 1/2 inches between them.
Sprinkle with flaky salt.
Bake, rotating front to back, and top to bottom, halfway through, until set around the edges, cracked on top and slightly underbaked in the middle, 10 to 13 minutes.
Transfer to a rack and let cool completely on the baking sheets. Store carefully in an airtight container.
Recipe from Erin Jeanne McDowell’s - The Fearless Baker