Step 1

Make the Dough: Add the unsweetened or bittersweet chocolate, semi-sweet chocolate chips, and butter to a medium microwave safe bowl and microwave in 30 second intervals, stirring between each, until fully melted and smooth. The mixture will be thick! Set aside to cool slightly. In a large mixing bowl, add the eggs and sugar and beat 2-3 minutes with an electric mixer, until the mixture is light and frothy. Mix in the vanilla and the slightly cooled chocolate mixture. Add the flour, cocoa, baking soda, and salt and mix until just combined. The mixture will be quite thick and might not seem quite like cookie dough - that's normal!Mix in your chocolate chunks.

Step 2

Chill & Scoop Dough: Chill the dough for 20 minutes to make it easier to scoop. Scoop cookie dough balls 95 grams in size (you can make them smaller if you like!). Chill the cookie dough balls for 20 minutes or up to 2 days in an airtight container in the fridge. Place extra chocolate chunks on any bare spots on top of the cookies for bakery-worthy looking cookies!See notes for freezing below.

Step 3

Bake Preheat oven to 400℉. Line a couple of baking sheets with parchment paper or a silicone baking mat. Place 5-6 cookies on a sheet, keeping the extras in the fridge until ready to bake. Bake for 9-11 minutes. The cookies will seem just a tad underdone. This is normal - they will set up as they cool! Do not over bake these!When the cookies come out of the oven, immediately place a round cutter around the outside of each cookie and swirl the cookie within it to "scoot" them into perfect circles. This also helps them appear thicker.

Step 4

Serve + Store: These are best enjoyed while warm, with a sprinkle of flaky sea salt and a cold glass of milk! Store leftovers in an airtight container at room temp for 3-4 days. I like popping a leftover cookie in the microwave for 10-15 seconds or so to get it warm and gooey again.