5 ounce block milk chocolate such as callebaut chopped
5 ounce block semisweet chocolate such as callebaut chopped
2 sticks butter unsalted at room temperature
1.5 teaspoons vanilla extract pure
Equipment
bowl
baking sheet
oven
whisk
stand mixer
spatula
ice cream scoop
Directions
Preheat oven to 375 degrees F. Line baking sheets with parchment or silicone pads.
Whisk together the flour, salt and baking soda in a bowl.
Place the butter in the bowl of an electric stand mixer fitted with the paddle attachment and beat until smooth, about 1 minute.
Add the sugars and continue mixing, scraping down the sides and bottom of the bowl until light and fluffy, about 2 minutes longer.
Add the eggs, one at a time, and the vanilla extract.
Add half of the flour mixture and mix until just incorporated.
Add the remaining flour mixture, again mixing until just combined.
Remove the bowl from the stand and fold in the chocolate chunks.
Using a small ice cream scoop, spoon the dough onto the prepared baking sheets, leaving at least 2 inches between each cookie, and bake on the middle rack until the cookies are lightly golden brown and still soft in the middle, about 11 minutes.
Let the cookies rest for 2 minutes on the baking sheets before removing them to a baking rack with a wide metal spatula.
Let the cookies cool on the baking rack for a few minutes before eating. Repeat with the remaining dough.
