Double Chocolate Sea Salt Cookies

Directions

1. In a heatproof medium bowl, add the chopped chocolate. Set a medium saucepan filled with water over medium heat, bring to a simmer and set the heatproof bowl over the saucepan; melt the chocolate, stirring frequently. Once the chocolate is melted, carefully remove the bowl from the heat and set aside to cool slightly.
2. In a medium bowl, sift together the all-purpose flour, whole-wheat flour, cocoa, baking powder and kosher salt.
3. In a large bowl mix together the melted chocolate, sugar, eggs, olive oil and vanilla. When the ingredients are well combined, slowly add the sifted dry ingredients.
4. Mix well, until a sticky yet firm dough forms, then gently stir in the two types of chips.
5. Wrap the dough in plastic wrap. Place in the refrigerator and chill for at least three hours or up to overnight.
6. Preheat the oven to 375. Line a baking sheet with parchment paper and divide the chilled dough into ½-inch balls. Space the dough balls far enough apart so there is room for spreading.
7. Press a pinch of flaky sea salt into the top of each ball. Bake until firm and the tops begin to crack slightly, about 10 minutes. Remove from the oven and cool. Enjoy!