Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and ensures even baking.

In a medium bowl, whisk together flour, oats, baking soda, and salt. Set this aside for later.

In a large mixing bowl, use a hand or stand mixer to beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy (about 2–3 minutes).

Add the honey, egg, egg yolk, and vanilla extract, then mix until fully combined. The extra egg yolk adds richness and chewiness to the cookies.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.

Gently stir in the semi-sweet chocolate chips and dark chocolate chunks, ensuring an even distribution of chocolate in every bite.

For thicker, chewier cookies, cover the dough and refrigerate it for at least 30 minutes. This helps the flavors develop and prevents the cookies from spreading too much.

Scoop out 2-tablespoon-sized portions of dough and place them 2 inches apart on the prepared baking sheet.

Bake for 10–12 minutes, or until the edges are light golden brown while the centers still look slightly soft.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them set while keeping their chewy centers intact.

Serve warm for the ultimate gooey chocolate experience or store in an airtight container for later!