If you don't already have it on-hand, I have a tutorial on how to caramelize white chocolate so you have it around whenever you need it.

To make the cookies, melt the butter in a large mixing bowl. Whisk in the cocoa powder, then the sugars.

Add the eggs and vanilla, and whisk until smooth and combined, at least 30 seconds, and I recommend closer to a minute. The mixture will change from grainy to a beautiful glossy, thick texture.

Stir in the dry ingredients, then the caramelized white chocolate chunks . Don't worry too much if the dough seems dry...use a bit of elbow grease or put it in your mixer, it will hydrate. It's a thicker dough.

Scoop the dough into balls that are around 65 grams in size and place on a baking sheet lined with parchment paper---I'll be honest, I tend to eyeball. Chill the dough balls in the fridge for at least 2 hours or in the freezer for up to 1 hour.

Pre-heat your oven to 400 F (yes, that's correct). When you're ready to bake, place 5 to 6 cookies on a parchment paper lined baking sheet at a time, leaving space between for spreading.

Sprinkle the dough balls with flaky sea salt and bake for 4 minutes at 400 F, then turn the temp down and bake at 350 F for 4 to 5 minutes, for a total of 9 minutes. It may need like one or two extra minutes, depending on how exact you were on sizing. This will give you a nice crisp exterior, while keeping the cookies soft and gooey on the inside.

Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack for 5-10 minutes at least, until cooled just enough to handle. Dig in while they're warm and gooey!