📖 Instructions

1. Gather all your ingredients and make sure your butter and eggs are at room temperature. This is super important for a smooth batter, seriously. Pre-heat your oven to 375°F (190°C) and line two baking sheets with parchment paper. This helps prevent sticking and makes cleanup a breeze.
2. In a medium bowl, whisk together your all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Make sure there are no lumps in the cocoa powder, it can be a bit stubborn sometimes. Set this dry mixture aside for later.
3. In a large mixing bowl, using an electric mixer (either hand-held or stand mixer with a paddle attachment), cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium speed. Beat them together for about 2-3 minutes until the mixture is light, fluffy, and looks kinda pale. Scrape down the sides of the bowl often to make sure everything gets mixed well.
4. Crack in one large egg at a time, beating well after each addition until fully incorporated. Then, stir in the vanilla extract. Don't worry if it looks a little curdled at this point; it’ll come together.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as that can lead to tough cookies. As soon as you see no more streaks of flour, stop mixing.
6. Fold in 1 cup of the semi-sweet chocolate chips and 1/2 cup of the dark chocolate chunks with a spatula. This ensures an even distribution of chocolatey goodness throughout the dough.
7. Now for the fudgy core! Take the remaining 1/2 cup of dark chocolate chunks and melt them. You can do this in a microwave in 20-second bursts, stirring in between, or over a double boiler. Let it cool slightly but keep it melted.
8. Scoop about 1 tablespoon of cookie dough into your hand and flatten it slightly into a disc. Place a small spoonful (about 1/2 teaspoon) of the cooled melted dark chocolate in the center of the dough disc.
9. Carefully bring the edges of the dough up and around the melted chocolate, sealing it completely to form a ball. Make sure the chocolate is fully encased, or it might leak out during baking. Repeat this for all the dough.
10. Place the cookie dough balls about 2 inches apart on your prepared baking sheets. If you want, sprinkle a few extra chocolate chips or flaky sea salt on top of each ball for visual appeal and a little extra flavor kick.
11. Bake for 9-11 minutes, or until the edges are set and slightly golden, but the centers still look soft and gooey. Remember, they will continue to cook a little on the hot baking sheet. For that perfect fudgy core, underbaking slightly is key!
12. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. The centers will set a bit more as they cool, but they'll retain that lovely fudgy texture. Enjoy them warm for the best experience, and don't forget a glass of milk! Seriously, they're divine.