Sort ingredients
heymon21
QR Code
Listen
Pdf
Preheat oven to 350F.
Using the paddle attachment on your mixer, cream butter and both sugars together (If mixing by hand, use a whisk then switch to spatula once ingredients get too thick.)
Scrape down the sides and add eggs and vanilla.
Gradually add in flour, baking soda, salt.
Once all ingredients are incorporated, add in chocolate chips and chopped chocolate.
Line a baking sheet with parchment paper and scoop out cookie dough with a medium sized ice cream scoop. You can use any size ice cream scoop, but this will affect baking time.
Cover the cookie dough with plastic wrap and chill in the fridge for about 20-30 minutes.
Once chilled, bake for about 12 minutes or just until the edges start to crisp, but the top is still very soft. The cookies should look under baked when they come out of the oven (this is what creates a soft interior with a crisp edge).
Allow the cookies to rest for about 5 minutes then transfer to a baking rack to cool. Store in an airtight container for up to a week.