One of those dreamy cookies elicits a silent reverence in every chocolate lover who tastes it.
Recipe information
Yield
Makes about 24 large cookies
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Toast sunflower seeds on a rimmed baking sheet, stirring halfway through, until golden brown, about 5 minutes. Let cool.
Step 2
Meanwhile, heat chopped bittersweet chocolate and white chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and let sit, stirring occasionally, until cool, 10–15 minutes.
Step 3
Finely grind sunflower seeds in spice mill. Transfer to a medium bowl and add flour, cocoa powder, baking powder, kosher salt, and baking soda; whisk to combine. Using an electric mixer on high speed, beat butter, granulated sugar, and brown sugar in a large bowl until very light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition before adding the next. Beat until mixture is very light and fluffy, about 2 minutes. Reduce speed to low and add melted chocolate mixture, followed by dry ingredients; beat just until combined. Mix in coconut and both chocolate chips with a rubber spatula.
Step 4
Using a 2" cookie scoop or 1/4-cup measuring cup, portion out dough onto parchment-lined baking sheets, spacing at least 2" apart (these are large cookies; you probably won’t fit more than 8 per sheet). Flatten cookies slightly with your palm and sprinkle with sea salt. Bake, rotating baking sheets halfway through, until cookies are just barely set around edges but still wet-looking in the center (they will seem underdone, but you don’t want to overbake), 15–20 minutes. Let cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely.
Do Ahead
Step 5
Dough can be made 1 day ahead; cover and chill. Bring to room temperature before portioning. Cookies can be baked 2 days ahead; store airtight at room temperature.
