Ingredients:

  • 250g all-purpose flour
  • 50g Dutch-processed cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 170g unsalted butter, melted and slightly cooled
  • 200g light brown sugar, packed
  • 100g granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tbsp pure vanilla extract
  • 175g semi-sweet chocolate chips
  • 100g dark chocolate chunks
  • 1 pinch flaky sea salt for topping

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the 250g all-purpose flour, 50g Dutch-processed cocoa powder, 1 tsp baking soda, and 1/2 tsp sea salt until well combined.
  3. In a large microwave-safe mixing bowl, whisk the 170g melted butter with 200g light brown sugar and 100g granulated sugar vigorously for about 60 seconds until the mixture resembles wet sand.
  4. Add the whole egg, the egg yolk, and 1 tbsp vanilla extract to the butter mixture. Whisk until the batter looks smooth, shiny, and well-emulsified.
  5. Using a silicone spatula, gently fold the dry flour/cocoa mixture into the wet ingredients until just a few streaks of flour remain.
  6. Fold in the 175g semi-sweet chocolate chips and 100g dark chocolate chunks.
  7. Divide the dough into 8 equal portions (approx. 1/2 cup or 4 oz each). Shape into tall balls and place only 4 cookies per sheet to allow for spreading.
  8. Bake for 12 minutes. The edges should be set but the centers will appear slightly soft and underbaked.
  9. Remove from the oven and sprinkle with extra flaky sea salt. Allow the cookies to cool on the hot baking sheet for at least 10 minutes to finish setting through carryover heat.