This is a subtle chocolate sugar cookie topped with a nutty caramelized white chocolate crumble and flaky sea salt.

Ingredients

• 1 3/4 cup all purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter
• 1 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 package baking white chocolate

Directions

1. First mix all the dry ingredients in a bowl and set aside.
2. Cream the butter at room temperature and sugar in the bowe of a stand mixer at medium speed until well incorporated.
3. Add the eggs one at a time to the creamed butter and sugar, mix until incorporated. Add the vanilla and mix till incorporated.
4. Slowly add the dry ingredients to the wet ingredients and mix till incorporated.
5. Refrigerate the dough for atleast 30 minutes.
6. While dough is refrigerating heat the oven to 250 degrees F.
7. Line a baking sheet with parchment paper and put the white chocolate on it in several pieces. Place in the oven for 10 minutes.
8. Remove pan from the oven and spread white chocolate with an off set spatula and place in the oven for 5 minutes.
9. Remove and spread white chocolate again, it will be lumpy but you will be able to smooth it out. Repeat the 5 minute intervals until the white chocolate is golden in color.
10. Remove from oven, spread smooth and let cool.
11. Take cookie dough out of the refrigerator and preheat the oven to 350 degrees F.
12. On two lined baking sheets place 1/4 cup balls of dough, approximately 12, spaced evenly on each sheet.
13. Slightly press the tops of each dough ball and place several crumbles of the white chocolate on top of each cookie.
14. Top each cookie with flaky sea salt and bake for 10-12 minutes. Allow to cool on baking sheet for 5 minutes and the move to a cooling rack.