Add the butter, coconut oil and sugars to the bowl of an electric mixer fitted with blade attachment, beat on high until fluffy, about 2 minutes

Add the vanilla extract, mix

Add eggs 1 at a time, mixing in between

In a large bowl combine the cocoa powder, flour, baking soda and fine sea salt, whisk

Slowly add the dry ingredient mixture 1/2 cup at a time, beating on low until just combined

Reserve 1/2 cup of the chopped chocolate and add fold the rest into the batter

Refrigerate dough at least 2 hours

When ready to bake, pre-heat oven to 350°F

Prep 2 baking sheet with parchment paper

Scoop the dough into balls* and space them out on the baking sheet

Top the dough balls with the remaining chopped dark chocolate and sprinkle with flakey sea salt

Put the baking sheet in the oven, bake for 12 minutes

Remove from oven and transfer to a wire rack to cool

Enjoy warm or store in air tight container up to 10 days, or in freezer up to 3 months