On the tenth day of Christmas, my true love gave to me . . . a rest from so many cookies and some wonderfully spicy hot chocolate to wash them all down! We figured there was nothing like a little chipotle to bring out the best in chocolate and wake you up after tasting cookie after cookie after cookie. If this hot chocolate doesn't thicken to your liking, the trick is simply to add a little cornstarch.
Combine flours, baking soda, baking powder, and salt in a bowl with a whisk and set aside. Cream butter and sugars until light and fluffy (3-5 min) and then add eggs, one at a time, mixing well after each. Mix in vanilla. Scrape down sides, reduce to low, and add dry ingredients. Mix until just combined and then add chocolate chips and chunks and mix again. Wrap dough in plastic and chill. Scoop mixture into balls, sprinkle with sea salt, and bake 15-20 min at 350. Chef Note: This recipe works best if it can be chilled for a few hours first, along with having all ingredients at room temperature before beginning.
