Instructions

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a Silpat and set aside.
• In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon sea salt, and 3/4 cup cocoa powder until evenly combined. Set aside.
• In a large bowl (or the bowl of a stand mixer), cream 1 cup unsalted butter (room temperature) with 1 cup granulated sugar and 1 cup light brown sugar until smooth and slightly fluffy, about 2–3 minutes.
• Add 2 large eggs one at a time, beating well after each addition. Add 1 teaspoon vanilla extract and mix until combined.
• With the mixer on low speed, gradually add the dry flour–cocoa mixture and beat just until combined and no dry streaks remain; avoid overmixing.
• Stir in 1 cup chocolate chips and 1 cup chocolate chunks until evenly distributed.
• Scoop the dough into rounded tablespoons (or use a small cookie scoop) and place on the prepared baking sheet about 2 inches apart.
• Bake the cookies in the preheated oven for 8 minutes. Remove the baking sheet from the oven.
• Quickly press the 3/4 cup chocolate baking wafers or big chocolate chunks gently into the tops of the warm cookies. Return the baking sheet to the oven and bake an additional 2 minutes, or until cookies are set around the edges but still soft in the center.
• Remove from oven and immediately sprinkle cookies with sea salt flakes to taste. Let the cookies sit on the baking sheet for 3 minutes, then transfer to a cooling rack to cool completely.