- 1/2 cup raw sunflower seeds
- 8 ounces bittersweet or semisweet chocolate, chopped
- 4 ounces white chocolate, chopped
- 1 3/4 cups plus 2 tablespoons all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup (packed) light brown sugar
- 2 large eggs, room temperature
- 1 cup unsweetened coconut flakes
- 1 cup semisweet chocolate chips
- 1/2 cup white chocolate chips
- Flaky sea salt
- Preheat oven to 350°F. Toast sunflower seeds on a rimmed baking sheet, stirring halfway through, until golden brown, about 5 minutes. Let cool.
- Meanwhile, heat chopped bittersweet chocolate and white chocolate in a heatproof bowl set over a saucepan of barely simmering water (bowl should not touch water), stirring, until melted. Remove from heat and let sit, stirring occasionally, until cool, 10–15 minutes.
- Finely grind sunflower seeds in spice mill. Transfer to a medium bowl and add flour, cocoa powder, baking powder, kosher salt, and baking soda; whisk to combine. Using an electric mixer on high speed, beat butter, granulated sugar, and brown sugar in a large bowl until very light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition before adding the next. Beat until mixture is very light and fluffy, about 2 minutes. Reduce speed to low and add melted chocolate mixture, followed by dry ingredients; beat just until combined. Mix in coconut and both chocolate chips with a rubber spatula.
- Using a 2″ cookie scoop or 1/4-cup measuring cup, portion out dough onto parchment-lined baking sheets, spacing at least 2″ apart (these are large cookies; you probably won’t fit more than 8 per sheet). Flatten cookies slightly with your palm and sprinkle with sea salt. Bake, rotating baking sheets halfway through, until cookies are just barely set around edges but still wet-looking in the center (they will seem underdone, but you don’t want to overbake), 15–20 minutes. Let cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely.
- Dough can be made 1 day ahead; cover and chill. Bring to room temperature before portioning. Cookies can be baked 2 days ahead; store airtight at room temperature.