Salted Dark Chocolate Cookies

1 cup all-purpose flour
⅓ cup unsweetened cocoa powder
⅓ cup Hershey’s special dark cocoa powder*
1 tsp baking soda
½ cup butter, softened to room temperature
½ cup sugar
½ cup packed light or dark brown sugar
1 large egg, at room temperature
1 tsp vanilla
2 tbsp milk
1 cup semi-sweet or dark chocolate chips and/or chunks
sea salt for sprinkling

NOTE: Dough must be chilled  for 3 hours before cookies can be baked.

Whisk the flour, cocoa powders, and baking soda together until combined. Set aside.

In a large bowl, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the sugars and beat on medium speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.

On low speed, slowly mix the dry ingredients until combined. The dough will be thick. Switch to high speed and beat in the milk, then add the chocolate chips. Cover the dough tightly with foil or plastic wrap and chill for at least 3 hours and up to 3 days.

Remove the dough form the refrigerator and allow to sit at room temperature for 10 minutes. This makes the dough easier to scoop and roll.

Preheat oven to 350 degrees. Line baking sheets with parchment. Set aside.

Scoop and roll balls of dough, about 2 tbsp of dough each, into balls. Place in the baking sheets and sprinkle with a little sea salt.

Bake the cookies for 10 minutes. The baked cookies will look soft in the center when you remove them. Allow to cool for 5 minutes on the cookie sheet. If desired, press a few more chocolate chips or chunks into the top of the warm cookies. The cookies will deflate as you let them cool. Transfer to cooling rack to cool completely.

*⅔  cup of unsweetened cocoa powder can be substituted for the cocoa/dark cocoa mix.