I’ll be open here, there’s is an issue with those cookies. You just can’t stop after eating one! This is why I freeze 90% right after they cooled off 😉 You can also play with the type of chocolate you use. Mint chocolate and hazelnut really hits the spot.
You need (gives about 18)
- 2 1/2 cups flour
- 2 teaspoons baking soda
- 220g butter ( room temperature)
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 70g dark chocolate hand chopped
- 120g chocolate chips
Instructions
In a standing mixer bowl cream the butter, sugar, brown sugar, and vanilla extract. When it has a nice consistency, add 1 egg and mix. When fully incorporated add the second one.- In a bowl mix, the flour and baking soda and slowly start adding it in the stand mixer. As soon as you don’t see any flour anymore, stop mixing, over mixing will make your cookie very crisp. Add all the chocolate and fold in the chocolate.
- Cover your mixing bowl with plastic film and put it in the fridge for at least 30 minutes ( you can also let them spend the night in the fridge, it boosts the flavor). This step prevents the cookie from being flat because they melt too fast in the oven.
- Preheat your oven at 350F
- Lay parchment paper on a baking sheet and dump balls of dough. A reminder that those will expand so don’t put them next to each other, leave space. Cook for 12 minutes and repeat for the second batch. Note they will appear under baked, it’s fine!
Store cookies in an airtight container for up to 4 days. You can also freeze them for 3 months.