In a double boiler over an inch of simmering water, slowly melt 8 ounces of semi-sweet chocolate and ¼ cup unsalted butter until smooth and glossy, stirring occasionally, about 5-7 minutes. Set aside to cool slightly.

Note: If melting in the microwave, microwave on high in 15 second intervals just until smooth and melted, stirring between intervals.

In a separate bowl, sift together 2/3 all-purpose flour, 1½ Tablespoons cocoa powder, ¼teaspoon baking powder and ¼ teaspoon kosher salt. Set aside.

Note: if omitting sea salt topping, increase kosher salt to ½ teaspoon.

In a stand-alone mixer fitted with a paddle attachment, beat 2 large eggs, ½ cup granulated sugar and ½ cup light brown sugar until pale in color, about 3-5 minutes.

Reduce speed, add ½ teaspoon vanilla extract and slowly mix in the melted semi-sweet chocolate.

Add flour mixture and mix on low just until combined, about 20 seconds. Scrape the sides down with a spatula.

Toss in chocolate ½ cup semi-sweet chocolate chips and fold with a spatula.

Preheat oven to 350°F and line two baking sheets with parchment paper.

Use an ice cream scoop to scoop the cookie batter and space them 2 inches apart on the prepared baking sheet.

Tip: A 1 1/2 inch ice cream scoop works perfectly for regular size cookies. I like to use a a 1 inch scoop for cookie trays. Spray ice cream scoop with cooking spray for quick release.

Bake for 10 minutes or until the edges are dry and there's a nice crackle on top. Remove from the oven and sprinkle with sea salt while hot. Cool on the baking sheet for 10 minutes before transferring to a cooling rack.

Note: Oven temps vary, check the cookies at 10 minutes.