1. Pre-heat your oven to 360F (conventional / no fan). Line 2 13x18" light colored baking sheets with parchment paper
2. Measure the granulated sugar first, then add it to a food processor. Blitz for 30-60 seconds or until the sugar turns powdery. You may need to shake the bowl/jug along the way
3. Melt the butter in a large bowl in the microwave in 15 second increments
4. Add the ground sugar to the melted butter. Whisk with a hand whisk for about 60 seconds or until the mixture looks smooth
5. Add the egg and egg yolk, and whisk again until the eggs are fully combined and the mixture looks smooth (about 30 seconds)
6. Now sift in the flour, cocoa powder, baking powder and salt directly into the bowl. Gently mix in the dry ingredients using slow folding motions until just combined. Do not over-mix to prevent gluten formation. I like using a rubber spatula for this step
7. Lastly, add in the chopped chocolate / chocolate chips and fold until evenly dispersed. Do not overmix
8. By this point, the batter should be thick enough to scoop. If it's runny, it might be warm in your kitchen - wait a few minutes or chuck it in the fridge for 5 minutes if that is the case. Spoon 20 cookie dollops onto the 2 baking sheets, keeping at least 2" between them. Each dollop should be about 1.5 tbsp or 35g
9. Bake for ~8 minutes in the pre-heated oven until the cookies feel set around the edges but are soft to touch in the middle. Remove from the oven and sprinkle with sea salt. Let them cool for 5-10 minutes, then enjoy!

Video Tutorial:

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