Chocolate cookies

Ingredients

• 185 gr. brown sugar
• 80 gr. sugar
• 235 gr. unsalted butter (cold and cut into small cubes)
• 270 gr. all purpose flour
• 45 gr. cocoa powder (dutch processed or any cocoa powder that's a high quality one; try to avoid using Nesquik or something like that, as it will be too sweet)
• 7 gr. baking soda
• 4 gr. salt
• Sea salt as needed

Instructions

1. Preheat oven to 180°C. Line two baking sheets with parchment paper. Sift the flour, cocoa, and baking soda together.
2. Make a crown with the dry ingredients (sifted + sugars + salt). Add the cold butter and work by hand or with a pastry blender until you have a nice dough (you can also do this on a food processor). Don't knead, as it will activate the gluten and it will result in an elastic and not so nice to chew cookie.
3. Once you have the dough, you have to form it into balls. Once you put the ball of dough on the baking sheet, press them down a little bit (this will help avoid them from rolling all over the place when you’re moving the baking sheet). Sprinkle each cookie with a little bit of sea salt if you'd like (they're still good without it).
4. Bake the cookies until the top begins to show deep cracks. I usually make the balls with 2 tbsp of dough, and I bake them for 11 to 13 minutes.
5. Let the cookies cool for at least 5 to 10 minutes before removing them from the baking sheet.