Double Chocolate Chunk Cookies

Ingredients:

3/4 (90g) cup AP flour

1/2 (42g) cup unsweetened cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 (113g) cup unsalted butter ~ softened

1 (198g) cup packed dark brown sugar

1 large egg

1-1/2 tsp honey

1-1/2 tsp vanilla extract

1 (170g) cup semi-sweet chocolate chunks

Flaky salt

Directions/Instructions:

1. Heat oven to 180 degrees C.  Set aside two baking sheets (no need to line with parchment)
2. In a large bowl, sift together all the dry ingredients.  Set aside.
3. In a stand mixer bowl fitted with a paddle attachment, cream the butter and sugar until combined.  Scrape down the bowl and add the egg, honey, and vanilla.  Mix until just combined.
4. Scrape down the bowl again and add the flour and cocoa mixture simultaneously.  Mix on low until just combined and no flour streaks are visible.  Turn off the mixer and fold in the chocolate chunks.
5. Refrigerate the batter for 30 minutes. Scoop batter using a 1-1/2" ice cream scoop. Drop batter on baking sheet 2-inch apart.
6. Bake for 12 mins or until cooked are flat and surfaces begin to crack.  Remove from oven.  Sprinkle with flaky salt.  Let cookies rest on the baking sheet for 2 minutes before transferring cookies to a wire rack to cool completely.