Ingredients:

  • 432 g chocolate cake mix
  • 113 g unsalted butter, melted
  • 1 large egg
  • 5 ml vanilla extract
  • 170 g semisweet chocolate chips
  • 85 g bittersweet chocolate chunks
  • 1 g flaky sea salt

Instructions:

  1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine 432 g chocolate cake mix, 113 g melted butter, 1 large egg, and 5 ml vanilla extract.
  3. Stir with a spatula until the dough is fully combined and a thick, dark paste forms with no dry flour pockets remaining.
  4. Gently fold in 170 g semisweet chocolate chips and 85 g bittersweet chocolate chunks until evenly distributed.
  5. Scoop about 5-6 tablespoons of dough per cookie (approximately 85 g), roll into large balls, and place them 2 inches apart on the prepared baking sheet.
  6. Bake for 9 to 11 minutes until the edges are set and matte, while the centers still look slightly soft.
  7. Remove from the oven and immediately sprinkle with 1 g flaky sea salt.
  8. Let the cookies rest on the pan for 5 minutes to firm up before transferring to a wire rack to cool completely.