Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.

In a large mixing bowl or the bowl of a stand mixer, cream butter and sugars until light and fluffy, about 2 to 3 minutes.

Add egg and mix on medium-high speed, scraping down the sides of the bowl as needed, until emulsified.

Mix in vanilla extract.

Reduce mixer to low and slowly add dry ingredients until just incorporated.

Fold in chocolate and peanut butter chips.

Use a large cookie scoop to form 2-inch balls (approximately 60g each). Flatten slightly to form each ball into a puck-shape.

Press tops into puffed quinoa, then arrange, puff side up, on prepared cookie sheet, leaving at least 2 inches between cookies.

Bake for 10 to 12 minutes or until cookies have spread evenly and the edges are set; centers will still appear slightly shiny and under-cooked.

Remove from oven. If your cookies have spread too much, use two large spoons on the still-hot cookies to gently push the excess back in a bit.

While the cookies are still hot, place a few peanut butter chips on top; the residual heat will soften them into the tops of the cookies.

Sprinkle with flake sea salt too if desired.

Let cookies cool, then transfer to a wire rack.

Repeat with another baking sheet and remaining dough.

Cookies will keep in an airtight container for up to 5 days.