Chocolate Brownie Cookies with Sea Salt

For one of us growing up in a Belgian Jewish household, dessert always meant chocolate. This cookie is definitely for chocolate lovers. The sea salt adds a depth of flavor that makes the cookies a bit more grown-up and the recipe can work with margarine as well as butter. For a cakier cookie, double the amount of flour. Please note that the batter must rest in the refrigerator for at least 2 hours before baking. Or it can be made further ahead and stored in the refrigerator for up to 1 day.

MAKES ABOUT SIXTEEN 2½–INCH COOKIES

16 ounces 70% cacao bittersweet chocolate, chopped

4 tablespoons (½ stick) unsalted butter or margarine, cut in 4 slices

4 extra-large eggs, at room temperature

1½ cups sugar

1 teaspoon pure vanilla extract

¼ teaspoon kosher salt

½ cup unbleached all-purpose flour

½ teaspoon baking powder

8 ounces semisweet chocolate chips, or chopped pecans or walnuts

2 tablespoons diced dried apricot (optional)

Sea salt flakes, for sprinkling

Combine the chocolate and butter in the top of a double boiler or glass bowl. Melt over simmering water, stirring, for 5 to 7 minutes. Stir once to make sure the butter and chocolate are melted. Remove from the heat.

In the bowl of a standing mixer or with a handheld mixer and large bowl, beat the eggs and sugar at medium-high speed until pale and creamy, about 4 minutes. Add the vanilla and kosher salt and beat 1 minute more.

With a rubber spatula, fold in the chocolate mixture. Fold in the flour and baking powder. Fold in the chocolate chips (or nuts) and apricots, if using Refrigerate for at least 2 hours.

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

Scoop out the cookie batter by the tablespoon, depending on how large a cookie you want. Roll the batter in your palms to form a loosely rounded shape. (The batter can be very sticky—this is normal.) Transfer the balls to the baking sheets, press down to flatten slightly, and sprinkle with the sea salt. Bake, rotating the pan halfway through, until the cookies are glossy at their centers and the edges are firm, 12 to 15 minutes. Allow the cookies to cool on the pan for about 5 minutes and then transfer to a rack to cool completely. Store in an airtight container.