Double Chocolate Cookies Recipe

Begin by whisking together the cocoa powder, flour, baking soda, and salt in a medium bowl. Set the bowl aside.
1/4 cup (25g) unsweetened cocoa powder spooned and leveled, 1 1/2 cup (180g) all-purpose flour spooned and leveled, 1/2 tsp baking soda, 1/4 tsp salt
Cream the butter, SunButter and granulated sugar together until they're well combined. Add in the egg and vanilla and beat until the mixture is completely smooth.
1/2 cup (115g) unsalted butter softened, 1/4 cup (64g) Sunbutter, 1 1/4 cup (250g) granulated sugar, 1 large egg room temperature, 1 tsp vanilla
Add in the dry ingredients and mix just until they're fully incorporated. Fold in the chocolate chips until they're evenly distributed.
1/2 cup (90g) semisweet chocolate chips, 1/2 cup (90g) milk chocolate chips
Use a large ice cream scooper to scoop out the dough and roll them into balls. Refrigerate the cookie dough for at least an hour, until the dough feels firm.
Preheat the oven to 325F (163C) convection (300F/149C conventional) and bake for about 16 minutes. Sprinkle some sea salt flakes on top, allow the cookies to cool on the pan for a few minutes, and then move them to a wire rack to finish cooling.
pinch of sea salt