Ingredients
290 g of butter
200 g of sugar
200 g Demerara brown sugar
1 egg
2 egg yolks
1 teaspoon vanilla extract
400 g of flour
5 g of baking powder
5 grams of salt
200 g of white chocolate chips
200 g of bittersweet chocolate chips
Preparation
Heat the oven to 175 degrees.
In a mixer with a flat beater, process soft butter with both types of sugar until a creamy mixture is obtained. Add the eggs, yolks and vanilla extract and mix until they are swallowed by the mixture.
Add flour, salt, baking powder and chocolate chips – dark and white, and mix lightly to obtain a uniform dough. Best to let the dough cool for 20 minutes in the freezer, but it is not mandatory.
Form balls of uniform size (I weigh 40 g of dough for a cookie) and place on a baking tray while maintaining spaces (because the cookies flatten). Place a pretzel, chocolate chips, or other toppings you like on each cookie.
Bake for 10-12 minutes until the cookies are golden and firm to the touch on the edges (the center remains soft). Let the cookies cool for 10 minutes before devouring.
Keep in an airtight container at room temperature for a week.
