Ingredients:

  • 225g unsalted butter, slightly firm
  • 200g dark brown sugar, packed
  • 100g granulated white sugar
  • 2 large eggs, cold
  • 1 tbsp pure vanilla bean paste
  • 420g all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1.5 tsp fine sea salt
  • 300g semi-sweet chocolate, hand-chopped into 1/2 inch chunks
  • 100g milk chocolate, hand-chopped

Instructions:

  1. Cream the 225g of slightly firm butter with 200g dark brown sugar and 100g granulated sugar. Note: Beat for 3 minutes until the mixture looks like wet sand rather than fluffy frosting.
  2. Add the 2 large cold eggs one at a time. Note: This ensures the fat and water in the eggs incorporate without breaking the emulsion.
  3. Stir in the 1 tbsp vanilla bean paste until the aroma is fragrant.
  4. Whisk together the 420g flour, 1 tsp baking soda, 0.5 tsp baking powder, and 1.5 tsp sea salt.
  5. Add the dry ingredients to the mixer on the lowest speed. Stop as soon as no white streaks remain.
  6. Fold in the 300g semi sweet and 100g milk chocolate chunks by hand. Note: Do not use the mixer for this; we want to keep the chunks intact.
  7. Scoop the dough into 12 large mounds on a parchment lined tray.
  8. Chill the dough balls in the fridge for 60 minutes. Wait until the dough feels firm to the touch.
  9. Preheat your oven to 375°F.
  10. Bake for 12 minutes until the edges are golden and the center looks slightly underdone.
  11. Let the cookies rest on the hot pan for 10 minutes. Note: This carryover cooking is vital for the center to set into a fudgy texture.