Poppy Seed + Double Chocolate Cookies

This past Sunday was a drizzly day in Los Angeles so a warm batch of rich, chocolatey cookies was a must. We had enjoyed a busy Saturday, hopping from museum to museum...so Sunday was definitely a day of rest filled with watching old movies (Sunset Blvd will always be one of my favorites) whilst listening to the Oscar chaos five blocks away...Happy Baking!Poppy Seed + Double Chocolate CookiesMakes a dozenIngredients:1 cup + 2 tablespoons organic all purpose flour, sifted1/2 teaspoon organic baking soda1/2 teaspoon cocoa nib salt, recipe below (reserve a few pinches to sprinkle on top of cookies) or kosher salt1/2 cup organic unsalted cultured butter, softened1/4 cup + 2 tablespoons organic sugar1/4 cup + 2 tablespoons organic light brown sugar1 tablespoon poppy seeds1 teaspoon organic vanilla extract1 large organic egg3/4 cup + 2/3 cup dark chocolate chips or disks (I used TCHO baking chocolate disks)4 tablespoons organic powdered sugar for sprinklingDirections:Preheat oven to 375 degrees.Melt 2/3 cup dark chocolate chips over low heat stovetop. Once melted, remove from heat and allow to cool slightly. Place flour, baking soda, and cocoa nib salt in a bowl. Mix. Place butter, sugar, brown sugar, poppy seeds and vanilla in a large mixing bowl. Beat until creamy. Add egg until well mixed. Slowly add the flour mixture. Mix until smooth. Slowly add the melted chocolate until smooth. Gently fold in the remaining 3/4 cup chocolate chips. Drop rounded tablespoons onto a non-stick cookie sheet. Bake for about 10 minutes or until edges are golden brown. Allow to cool on cookie sheet for about 10 minutes. Sprinkle with a dash of cocoa nib salt and powdered sugar. Enjoy!Cocoa Nib Salt:1/4 cup Celtic sea salt2 Tablespoons cocoa nibsGrind cocoa nibs in a spice grinder until fine. Mix with salt. Store in airtight container. Use in savory and sweet dishes…add to homemade chili or sprinkle on chocolate ice cream.Photo + Recipe by Cassie Winslow