Ingredients
3 eggs
3 cups/340 grams confectioners’ sugar
1½ cup/106 grams unsweetened cocoa powder
½ teaspoon ground cinnamon (optional)
¼ teaspoon fine sea salt
1½ teaspoons vanilla extract
1 cup/140 grams bittersweet chocolate chunks
Flaky sea salt, for sprinkling
Directions
Step 1
Heat the oven to 350 degrees and line 2 rimmed baking sheets with parchment paper.
Step 2
In a large bowl, whisk the eggs until well blended.
Step 3
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.
Step 4
Use a 2-tablespoon cookie scoop to scoop cookies onto prepared baking sheets, leaving 1½ inches between them. Sprinkle with flaky salt.
Step 5
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
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