1- Melt the chopped unsweetened or bittersweet chocolate, 2 cups semi-sweet chocolate chips, and 6 tablespoons salted butter in a microwave-safe bowl in 30-second intervals, stirring until smooth and thick. Let it cool slightly before moving on.

2- Beat 3 large eggs and 1/2 cup plus 1 tablespoon granulated sugar for 2-3 minutes until light and frothy, then mix in 1 and 1/2 teaspoons vanilla extract and the cooled chocolate mixture.

3- Add 1/2 cup plus 2 tablespoons all-purpose flour, 2 tablespoons cocoa powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt; stir until just combined. The dough will be thick, so fold in the 7 ounces chopped chocolate next.

4- Chill the dough for 20 minutes to make scooping easier, then form into about 95-gram balls. Chill the balls for another 20 minutes or up to 2 days.

5- Preheat your oven to 400°F and line baking sheets with parchment paper. Place 5-6 cookies per sheet and bake for 9-11 minutes; they might look underbaked but will set as they cool.

6- Right after baking, gently swirl each cookie inside a round cutter to keep them thick and round, then sprinkle with flaky sea salt.

7- Let the cookies cool slightly on the sheet before serving warm for that perfect gooey feel.