Chef John Lees of Tattooed Baker
The best chocolate chip cookies taste just like home: warm, buttery, and ooey-gooey, with the most decadent chocolate you can find. These chocolate chip cookies use both dark and white chocolate from Risa to pack in the ultimate rich and chocolate flavor. Baked just right, they are perfectly crisp on the outside and chewy in the middle.
Preheat the oven to 175c
combine flour, baking soda, and salt in a small bowl
Using a stand mixer with the paddle attached beat the sugar unsalted butter and vanilla until creamy, then add the eggs one by one beating well after each
Then, add the flour mix beat again until combined then mix in the chocolate chunks
Roll into cylinders using cling film, chill in the chiller
Cut into 60g portions.
Place more chocolate chunks on top then put on a baking tray and line with parchment paper
Bake for 8-10 minutes