The original recipe is pretty extra. Hit the link if you want to make fancy pants cookies.
8 ounces (16 tablespoons) unsalted butter, cut into tablespoon pieces, melted
180 grams (1 ½ cups) all-purpose flour
47 grams (about ½ cup) masa harina
1 teaspoon kosher salt
1 teaspoon baking soda
284 grams (1 ⅓ cups) grated piloncillo or dark brown sugar
2 large eggs
2 teaspoons vanilla bean paste or extract
200 grams (about 1 ½ cups) 66% or higher dark chocolate wafers, chunks, or chips
Flaky sea salt
Heat oven to 350F
Add all dry ingredients to a small mixing bowl and whisk to combine. To the mixing bowl with the butter, add the piloncillo or dark brown sugar. Using a wire whisk, mix butter and sugar vigorously to combine. Add in the eggs and vanilla; whisk again.
Add the dry ingredients and stir with a rubber spatula; the dough will be thick. Add the chocolate and stir until chocolate is dispersed throughout the dough. Chill cookie dough for 45 minutes or up to 72 hours before baking.
Line a small baking sheet with parchment. Using a 2-inch cookie scoop, scoop out cookie dough balls that weigh about 50 grams each (about 2.5 tablespoons each). Place cookies on the baking sheet about 2 inches apart, they will spread in the oven. Bake until the cookies have puffed and are a warm brown, about 11-13 minutes.
Sprinkle cookies with a little flaky sea salt once they come out of the oven. Leave cookies to cool on the baking sheet, about 15 minutes, before carefully transferring to a cooling rack.