In a large microwave-safe bowl, microwave the butter in 20-second bursts until melted. Whisk in the brown sugar. Let cool until just warm.

Whisk in the egg, egg yolk, and vanilla extract until completely smooth and combined. With a rubber spatula, stir in the flour, cocoa powders, baking soda, and salt. Fold in white chocolate chips, semisweet chocolate chips, and three-quarters of the chopped cookies with a rubber spatula. Dough will appear slightly greasy and sticky but will firm up as it sits.

Using a large spring-loaded scoop, drop 3-tablespoon balls of dough onto a parchment lined baking sheet. Dot with the remaining chopped cookies and additional chocolate chips.

Wrap the dough well in plastic and refrigerate at least 20 minutes, or until firm, or up to 72 hours.

Preheat the oven to 400°F.

After chilling, arrange the dough balls 2 to 3 inches apart on parchment-lined baking sheets.

Bake for about 7 to 9 minutes or until just set. Remove from the oven and run a large round cookie cutter around each cookie to reshape into a perfect circle, if desired. Immediately sprinkle each cookie with sea salt. Cool for 5 minutes before removing to wire racks to cool completely.

Cookies can be stored in an airtight container at room temperature for up to 3 days.