150 g butter
150 g brown sugar
75 g granulated sugar
1 pinch salt
2 eggs, medium
1 teaspoon(s) vanilla extract
280 g all-purpose flour
1/2 teaspoon(s) baking soda
100 g chocolate couverture
100 g milk chocolate couverture


1.In a mixer’s bowl add the butter, the brown sugar, the granulated sugar, the salt, and beat with the paddle attachment at high speed, for 3-4 minutes, until fluffy.
2.Remove the bowl from the mixer, add the eggs, the vanilla, and mix with a silicone spatula.
3.In a bowl add the flour, the baking soda, the chocolates coarsely chopped, and mix softly with a silicone spatula until the ingredients are homogenized.
4.Transfer to a bowl, cover with plastic wrap, and refrigerate for 2-3 hours.
5.Preheat the oven to 180ο C (350ο F) set to fan.
6.Use an ice cream scoop to scoop out the cookie dough and transfer on baking pans lined with parchment paper. Leave a lot of space between them because they will spread in the oven. Do not press them with your hands!
7.Bake each baking pan for 12-13 minutes. Let them cool until set and serve.

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