Preheat oven to 180ºC (356ºF). Line a baking tray with parchment paper, set aside.

Combine flour, cocoa, baking powder, baking soda and salt together in a mixing bowl. Mix well and set aside.

In a large mixing bowl, add softened coconut oil and using a hand mixer or a stand mixer fitted with the whisk attachment, lightly whisk oil for a few seconds to break it down. Add coconut sugar and beat until well combined and fluffy. NOTE: Add a splash of milk if your oil and sugar isn’t mixing together.

Add egg and vanilla, whisk until light and smooth, approx. 15-20 seconds.

Gradually beat in flour mixture until it begins to form a soft dough.

Slowly beat through chocolate chips.

Form into a soft dough, wrap in cling film and refrigerate for 30 minutes.

Remove from refrigerator and form into balls/cookies. Approx. 2 tablespoons worth each. Place onto prepared tray, pressing down on them slightly, you don’t want them as a complete ball so press them down halfway. Leaving 2 inches between each cookie as they do spread.

Sprinkle each cookie with a little sea salt and slightly press them into the cookies. NOTE: grind up your sea salt a little if you don’t want larger chunks.

Bake for 12-15 minutes or until lightly golden around the edges.

Remove and cool on tray for 10 minutes.

Transfer to a wire rack to cool completely.

Serve and Enjoy!