Yields about 26 cookies.
| Amount | Ingredient |
|---|---|
| 8 ounces | unsalted butter |
| 14 ounces | light brown sugar |
| 1 tablespoon | vanilla extract |
| 2 | eggs |
| 13 ounces | all purpose flour |
| 1 teaspoon | baking soda |
| 1 1/2 teaspoon | salt |
| 8 ounces | milk chocolate |
| 8 ounces | semi sweet chocolate |
- Preheat oven to 340°F.
- Line a cookie sheet with parchment paper.
- In a large bowl, cream butter and sugar.
- Add eggs and vanilla, beat until incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients and beat on low until incorporated.
- Add the chocolate chips and fold in with a spatula.
- Shape the dough into balls.
- Store in fridge for a least 2 hours.
- Place dough balls on cookie sheet. Smoosh each ball slightly.
- Bake for 13 minutes.
- Remove from oven.
- Rest for 5 minutes.
- Transfer to cooling rack.
- Enjoy.
- If baking from frozen, bake 16 min at 350°F.