Preheat oven to 350° F (not convection) & line two baking sheets with parchment paper or silicone mats.
In a medium bowl, whisk together flour, cocoa powder, salt and baking powder. Set aside.
In the bowl of a stand mixer, cream butter and both sugars until light and fluffy.
Beat in each egg one at a time, scraping down the sides and bottom of the bowl between each addition. Beat in the egg yolk and vanilla.
Pour all the melted chocolate in at once and beat in well. If your chocolate is too warm, then you will, sadly, have to chill the batter. This is what happened in the video – impatience got the best of me.
Reduce mixer speed to low and slowly add the dry ingredients.
Add the chocolate chips, mix until just incorporated.
Scoop onto prepared baking sheets, sprinkle with a touch of fleur de sel or flakey sea salt such as Maldon. If your dough looks more like batter, the chocolate was too warm, and you should just pop it in the fridge for 15 minutes.
Bake in preheated oven for 13-15 minutes or until the outsides are set, the tops are cracked and the centers no longer look like dough.
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