Whisk together flour, cocoa powder, salt and baking powder.
Cream butter and sugar until light in fluffy in a stand mixer fitted with the paddle attachment. Add eggs one at a time, beating after each addition. Add vanilla. Pour in the chocolate and beat to combine.
Add dry ingredients followed by chocolate chips.
Scoop with a large scoop, flatten slightly on the baking sheet. Sprinkle with maldon if desired. Chill 30 minutes, or wrap and refrigerate up to a week or freeze up to a month.
Bake 350F, 7-8 minutes until edges are set and middle is no longer glossy looking.
Yield: 17 cookies
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