Step 1

Preheat the oven to 250 degrees. Place the chopped white chocolate on a parchment-lined baking sheet. Place the chocolate in the oven and heat in 5 minute intervals, using an offset spatula to mix and re-spread the chocolate between each interval. The chocolate will go from white and smooth, to caramelly and grainy, to caramelly and smooth. After about 45 minutes, the chocolate will be caramelized and totally smooth. Remove from the oven and place in the refrigerator to chill. Once chilled and set, chop into pieces and set aside. For more step-by-step photos, check out this post, which I used a reference for caramelizing my chocolate!

Step 2

In a medium bowl, combine the flour, cocoa powder, baking soda and Kosher salt. Whisk to combine well and set aside.

Step 3

Add the butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. If you do not have a stand mixer, you can also use a hand mixer. Cream the butter and sugars until light and fluffy, about 2-3 minutes. Add in the eggs and vanilla and mix to combine. Add in the dry ingredients and mix to combine, taking care not to overmix the cookie dough. Fold in the caramelized white chocolate chunks and the bittersweet chocolate chunks. Remove the cookie dough from the bowl, wrap it in plastic, and transfer to the refrigerator for at least 30 minutes, or up to 24 hours – this helps in getting a nice, chewy cookie!

Step 4

to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.

Step 5

Use a cookie scoop to roll the cookie dough into 2-inch balls. Place on the prepared baking sheets, leaving 2 inches between each cookie. Press the cookies down slightly, and sprinkle with flaky sea salt.

Step 6

for 10-12 minutes, just until the cookies begin to crisp around the edges. The cookies will look underbaked, but they’ll continue to cook as they cool to yield the perfect chewy texture! Allow to cool on the baking sheet before transferring to an airtight container. Store at room temperature for up to 5 days. Enjoy!