Ingredients:

  • 250g all-purpose flour
  • 60g Dutch-process cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 170g unsalted butter, melted and cooled
  • 200g dark brown sugar, packed
  • 100g granulated white sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 tsp pure vanilla extract
  • 170g semisweet chocolate chips
  • 85g dark chocolate chunks

Instructions:

  1. In a large bowl, whisk the melted butter with dark brown and white sugars for 2 minutes until the mixture resembles liquid caramel and begins to dissolve.
  2. Whisk in the whole egg, extra egg yolk, and vanilla extract until the batter appears glossy and thick.
  3. Sift the flour and Dutch-process cocoa directly into the wet ingredients. Fold gently with a spatula until only a few flour streaks remain.
  4. Fold in the semisweet chocolate chips and dark chocolate chunks until evenly distributed.
  5. Scoop the dough into 3-tablespoon sized mounds. Place on a tray, cover, and chill in the refrigerator for at least 2 hours to control spreading.
  6. Preheat oven to 350°F (175°C). Place chilled dough mounds on a lined baking sheet and bake for 10 minutes until edges are set but the center remains soft.