1-Melt the 4 ounces unsweetened or bittersweet chocolate, 2 cups semi-sweet chocolate chips, and 6 tablespoons salted butter together in a microwave-safe bowl in 30-second intervals, stirring until smooth and thick. Let it cool slightly to avoid cooking the eggs later.

2-Beat 3 large eggs and 1/2 cup plus 1 tablespoon granulated sugar in a large bowl with an electric mixer until light and frothy, about 2-3 minutes. Stir in 1 and 1/2 teaspoons vanilla extract and the cooled chocolate mixture for a glossy base.

3-Add 1/2 cup plus 2 tablespoons all-purpose flour, 2 tablespoons cocoa powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt; mix until just combined to keep the dough thick and fudgy. Fold in the 7 ounces of chopped chocolate chunks for extra bursts of chocolate in every bite.

4-Chill the dough for 20 minutes to make scooping easier and prevent spreading. Scoop into balls about 95 grams each, then chill again for 20 minutes to 2 days for deeper flavor development.

5-Preheat your oven to 400°F (200°C) and line baking sheets with parchment paper. Place 5-6 dough balls per sheet, spacing them well to allow for even baking. Pop them in the oven for 9-11 minutes until the edges set but the centers stay soft and gooey.

6-Once baked, gently shape the warm cookies with a round cutter if you want a thicker look. Finish by sprinkling with flaky sea salt and extra chopped chocolate before serving to enhance that irresistible taste!