Ingredients
200 grams (1 cup) of softened butter
2.25 cups of flour
1 teaspoon of baking soda
½ teaspoon of salt
1 cup (200 grams) of brown sugar
½ cup (100 grams) of white sugar
2 eggs
1 teaspoon vanilla extract
300 grams (1 ½ cups) of coarsely chopped dark chocolate
Preparation
Put the butter and sugars in the mixing bowl and cream with a flat beater until you get a smooth buttercream.
In a separate bowl, beat the eggs with a fork along with the vanilla and gradually add to the mixing bowl while mixing until the egg mixture is absorbed and the cream looks uniform.
Add the rest of the dry ingredients at once – flour, baking soda, salt and chopped chocolate – and mix until the flour is incorporated into the mixture. As soon as the flour is incorporated, stop mixing.
Take a heaping spoonful of the mixture (you can also use an ice cream scoop if you want really big cookies) and place the dough like round hills on a baking sheet lined with baking paper. It is recommended to keep a space of at least four cm between cookies to prevent them from connecting during baking.
Bake in a preheated oven at about 185 degrees C (365 F) between 10-15 minutes, until they are golden. Cool at room temperature while still on the baking sheet.
Store in a sealed box.
