Directions: |
Directions:Place a mixing bowl on the scale and tare the scale. Weigh out the bittersweet or semisweet chocolate chunks. Tare the scale again and add the milk chocolate chunks to the same bowl. Set the bowl aside.
Place a clean mixing bowl on the scale, tare the scale, and weigh out the granulated sugar. Tare the scale again and add the brown sugar to the same bowl. Set the bowl aside.
Place another clean mixing bowl on the scale and tare the scale. Weigh out the bread flour. Tare the scale again and add the all purpose flour to the same bowl. Add the baking soda and salt to the bowl. Set the bowl aside.
Crack the eggs into a small mixing bowl. Add the vanilla extract to the eggs and whisk to combine. Set the bowl aside.
In a standing mixer with the paddle attachment, add the butter and both sugars. Cream the ingredients, starting on low speed and increasing to medium speed until the butter is light and fluffy, about 3 to 4 minutes. Stop the mixer a few times and scrape down the sides of the bowl. Continue mixing on medium speed for 2 or 3 more minutes until the mixture is very light and fluffy. Mix on medium speed for another 2 to 3 minutes to aerate the mixture, which will give the cookies a crispier, lighter texture. Pause the mixer.
Turn the mixer on low and slowly drizzle in the eggs and vanilla extract. Mix until everything is fully incorporated and the mixture is light and creamy, about 2 to 3 minutes, pausing occasionally to scrape down the sides of the bowl with a rubber spatula. Pause the mixer.
Add the chocolate chunks to the bowl with the flour mixture, and stir gently to combine. Add the chocolate-flour mixture to the butter-sugar mixture, and pulse in the standing mixer (quickly turning the machine in and off) on low speed for 1 to 2 minutes, until all of the ingredients are mostly combined.
Remove the bowl from the standing mixer and finish combining using a rubber spatula, gently folding the dough by pushing your spatula into the center of the bowl and scooping up from the bottom while turning the bowl. Just mix until there are no dry ingredients visible. Be careful not to overwork the dough, or cookies will be tough.
Transfer the dough to an airtight container and chill in the refrigerator for 3 or 4 hours up to overnight.
These cookies are at their best flavor and texture when the dough is chilled overnight, as this gives the liquid from the eggs and butter time to fully absorb into the flour. (Unbaked dough can be stored in an airtight container in the refrigerator for 3 or 4 days, or in the freezer for up to a month. If baking from frozen, allow the dough to defrost in the refrigerator overnight before baking.
Heat oven to 350 degrees and position the racks as close to center as possible.
Using a 2 oz ice cream scoop, drop balls of dough on a parchment paper lined cookie sheet. Place about 6 cookies to a sheet. For best results, allow dough to come to room temperature (about an hour) before scooping.
Bake until the cookies are golden brown on the edges and slightly soft in the center, 15 to 18 minutes. Allow to cool 5 minutes on the tray before moving to a wire rack. |
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