Directions

1. 1https://youtu.be/LsnEE5ykwCs?si=5nNzEKoEu7pyDWCB
2. 2WEIGH, don’t measure, flours, sugars and chocolate
3. 31. In a large bowl, whisk together the bread flour, baking powder, baking soda, and salt. Set aside.
4. 42. In the bowl of a stand mixer fitted with the paddle attachment, beat the cold butter on medium speed until it is starting to break apart, about 30 seconds. The goal is not to cream the butter but rather, smear it.
5. 53. Add the brown sugar and the granulated sugar. Mix just until incorporated but still crumbly. About 30-60 seconds
6. 64. Add the eggs and the vanilla. Mix on medium low speed until the mixture looks slightly separated, about 30 seconds.
7. 75. With mixer OFF, add the dry ingredients. Mix on low speed just until the dough comes together, about 30-60 seconds. There may still be some streaks of butter visible.
8. 86. Fold in the two chopped chocolates by hand using a rubber spatula.
9. 97. Drop the dough into heaping 1/2 cup mounds (about 100g/ball) onto 2 parchment lined sheet trays. Don’t use a scoop. The roughness gives them character. You should end up with 13 cookies so divide the dough accordingly.
10. 108. Place the trays in the freezer and freeze for 1 hour.
11. 119. Preheat the oven to 375 degrees F. Adjust a rack to the lower position of the top oven.
12. 1210. Place the trays, one at a time, directly from the freezer to the oven and bake for about 15 to 16 minutes rotating the tray halfway through. I keep the 2nd sheet of cookies in the freezer while the 1st is backing. The cookies should still be slightly underbaked in the middle but golden brown around the edges. Remove from the oven and smack the tray on the counter. Cool the cookies on the tray for 5 minutes before cooling completely on a wire rack. Repeat with the remaining tray of cookies.