Combine soft butter, both sugars and vanilla in a large bowl and "cream" by hand using a wide spatula, mixing well until smooth, lightened in color and slightly fluffy. You can also use an electric handheld mixer or a stand mixer on medium speed and mix for 1-2 minutes. Mix in honey. Add the egg and mix well until evenly incorporated.

Sift flour, cocoa, baking soda and salt in a medium bowl whisk well to blend evenly.

Add the flour mixture to the butter mixture and fold it in until almost combined, then add the chopped chocolate and chocolate chips and fold them in until evenly distributed and the cookie dough is homogeneous. Cover the bowl and refrigerate for at least 2 hours or up to 12 hours.

When ready to bake, preheat your oven to 350°F and line two large cookie sheets with parchment paper.

Use a 1 ½-oz cookie scoop to portion dough and roll into smooth balls. If the dough is too hard after chilling, let the dough stand at room temperature for 20-30 minutes to soften so it is easier to scoop. If you don't have a scoop, then divide the dough into 15 balls. Place them onto your prepared baking sheets spacing them 2 inches apart and flatten slightly if you prefer flatter cookies. You should have no more than six cookies per cookie sheet (assuming you are using an 18x12” cookie sheet). Press a few extra chunks of chocolate into each dough ball and sprinkle on some sea salt.

Bake the cookies for about 9-11 minutes, until they have puffed a bit in the center and cracked at the surface. Transfer cookie sheets to a wire rack too cool for 2 minutes before transferring them individually to the rack to finish cooling.

Enjoy them warm or at room temperature and then store in an airtight container overnight to keep them from drying out.