Classic Chocolate Chip Cookies

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INGREDIENTS

• 3 cups (375g) All-Purpose Flour

• 1 teaspoon Baking Soda

• ¾ teaspoon Kosher Salt

• 2 sticks (1 cup) Unsalted Butter

• 1 cup (200g) Dark Brown Sugar

• 1 cup (200g) Granulated Sugar

• 2 large Eggs

• 2 teaspoons Vanilla Extract

• 2 Cups milk chocolate bar (I use Hersey or Ghirardelli)

• ½ cup Semisweet Chocolate Chips

DIRECTIONS

• In a small bowl, whisk together the flour, baking soda, and salt. Set aside.

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high until light and creamy, about 3 minutes

• Add the eggs and vanilla, mix on low until completely combined.

• Add the flour mixture all at once and mix on low until just combined. Leave some flour spots

• Add the chocolate chips/chunks and mix into the batter on low just until combined.

• Place dough on cling wrap and roll into a cylinder. Twist both ends tight

• Refrigerate overnight/ 24 hours

• Heat oven to 350°F

• Line a baking sheet with parchment paper.

• Cut dough into half inch slices, with the palms of your hands roll dough into ball

• lightly roll the top of cookie dough ball in the chopped chocolate

• Bake for 10-15 minutes. Cookies will look slightly under cooked but when cooled you’ll be left with chewy cookies.

• Place cookies on a cooling rack for ten minutes.

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