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Line two sheet pans with parchment paper. Preheat oven to 350°F. In a medium saucepan over medium heat, melt the butter.

Take the saucepan off of the heat and stir in the brown sugar and eggs.

Stir in the cocoa powder, salt and baking powder until well combined.

Add the flour and stir until just combined.

Fold in the chocolate chips.

Using a 5⅓-ounce disher, scoop sixteen portions onto the prepared sheet pans. Set the remaining dough aside.

Fill a small bowl with water. Dip your fingers and lightly dampen your hand. Roll each portion into a ball and place it back onto the sheet pan.

Use a damp finger to create a large indentation in the center of the dough. Fill the indentation with about one teaspoon of dulce de leche. Repeat with the remaining balls of dough.

Divide the remaining dough into sixteen portions. Gently flatten each piece large enough to cover the top of the cookie. Place each dough on top of the cookie and press gently to seal the edges.

Sprinkle Maldon sea salt or fleur de sel on the cookie dough. Bake for 12-15 minutes, until the edges are set. Let the cookies cool for 10 minutes before transferring the cookies onto a cooling rack to cool completely.

Enjoy!

Notes:

1. You can find Maldon sea salt at Whole Foods or any specialty food store. If you can’t find Maldon salt, any flaky sea salt should work just fine.

Nutrition Per Serving

323

11.4 g

5.8 g

51.9 g