Yield: 30 (4-inch cookies)
Preheat oven: 350° F.
1/2 cup raw sugar (Turbinado), set aside
1 1/2 cups plus 2 Tablespoons all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
14 Tablespoons unsalted butter
1 3/4 cups packed dark brown sugar
1 Tablespoon vanilla extract
1/2 teaspoon salt
1 large egg, plus 1 large egg yolk
1 cup mini semi-sweet chocolate chips
Place rack in the middle and preheat the oven to 350° F. Line two baking sheets with parchment paper. Place the raw sugar in a small bowl and set aside.
In a medium bowl, combine the flour, cocoa, baking soda and baking powder. Set aside.
Place 10 Tablespoons of butter in a bowl that is microwave-safe. Microwave until melted, about 1 minutes. Remove from the microwave and stir in the remaining 4 Tablespoons of butter, which has been cut into small chunks, until melted. (This process helps to cool down the butter. It should be from 90-95 degrees within five minutes. Warm! Not hot!)
Place the butter in the bowl of a mixer. Whisk the brown sugar, vanilla, and salt into the butter until no lumps remain, scrape down the bowl as necessary. Whisk in the egg and yolk until smooth. Stir in the flour mixture a little at a time, until just combined. Stir in the mini chocolate chips.
Using a scoop, work with about 2 Tablespoons of dough to form balls. Roll the ball into the raw sugar (Turbinado) and place onto the baking sheet. Use the bottom of a measuring cup or a glass to flatten the cookies slightly, to about 2-inches in diameter. Sprinkle each cookie with raw sugar.
Bake one sheet at a time until the cookies are slightly puffy and the edges have begun to set. They will have tiny cracks running around the edges and on the top, about 9 minutes. (Do not overbake. The cookies will look slightly underdone in the cracks.) If you are not using a convection oven you should turn the sheets midway through baking.
Let the cookies cool on the baking sheets for 5 minutes and then transfer them to a wire rack to cool completely.