Double Chocolate Chip Cookies!

Ingredients

• 340 g Unsalted European Butter (softened at room temperature, high butterfat for richer flavor)
• 200 g Granulated Sugar (white granulated)
• 200 g Brown Sugar (packed, light or dark)
• 2 pieces Large Eggs (room temperature, thoroughly whipped)
• 2 tsp Vanilla Extract (pure vanilla)
• 300 g All‑Purpose Flour (sifted)
• 60 g Dutch‑Processed Cocoa Powder (unsweetened, high quality)
• 1 tsp Baking Soda
• 1 tsp Salt (fine sea salt)
• 200 g Milk Chocolate Chunks (high‑quality, cut into 1‑inch pieces)
• 100 g Dark Chocolate Chunks (70% cacao, cut into 1‑inch pieces)
• 1 tsp Flaky Sea Salt (for sprinkling on top before baking)

Instructions

1. Soften Butter

   Cut the European butter into 1‑inch cubes and let sit at room temperature for about 10 minutes until soft but not melted.

   Time: PT10M

2. Cream Butter and Sugars

   In the mixing bowl, combine softened butter, granulated sugar, and brown sugar. Beat on medium speed for 2‑3 minutes until light and fluffy.

   Time: PT5M

3. Whip Eggs and Vanilla

   Add the eggs and vanilla extract to the butter‑sugar mixture. Increase the mixer to high and whip for 2‑3 minutes until the mixture is thick, pale, and slightly increased in volume.

   Time: PT3M

4. Combine Dry Ingredients

   In a separate bowl, sift together the all‑purpose flour, Dutch‑processed cocoa powder, baking soda, and salt.

   Time: PT2M

5. Incorporate Dry Ingredients

   Gradually add the dry mixture to the wet mixture on low speed, mixing just until no flour streaks remain.

   Time: PT2M

6. Fold in Chocolate Chunks

   Using a spatula, fold the milk chocolate and dark chocolate chunks into the dough until evenly distributed.

   Time: PT1M

7. Portion and Shape Dough

   Weigh out 170 g (≈6 oz) portions of dough, roll each into a ball, and place on a parchment‑lined baking sheet. Lightly flatten each ball; the dough will spread slightly during baking.

   Time: PT5M

8. Add Sea Salt

   Sprinkle a pinch of flaky sea salt over the top of each cookie.

   Time: PT1M

9. Chill Overnight

   Cover the baking sheet tightly with plastic wrap and refrigerate for at least 12 hours (overnight). This firms the dough and creates a fudgy center.

   Time: PT0M

10. Bake Cookies

    Preheat the oven to 350°F (175°C). Bake the chilled cookies for 12‑15 minutes, until the edges are set and the tops look slightly cracked but the centers still look soft.

    Time: PT15M

    Temperature: 350°F

11. Cool and Serve

    Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Serve warm for maximum fudginess.

    Time: PT10M

Nutrition Facts

Calories

420

Protein

5 g

Carbohydrates

48 g

Fat

24 g

Fiber

3 g