Ultimate Chewy Chocolate Chip Cookies

With both milk chocolate chips and chopped dark chocolate, these soft chocolate chip cookies are simply the best.

• Ready In: 1 hr
• Yields: 20 cookies

Ingredients

• 2  cups all-purpose flour
• 2  teaspoons kosher salt
• 3⁄4 teaspoon baking soda
• 1  cup unsalted butter, softened
• 3⁄4 cup light brown sugar
• 2⁄3 cup granulated sugar
• 2  eggs
• 2  teaspoons vanilla extract
• 2  cups  milk chocolate chips
•  one 3-ounce bar dark chocolate, finely chopped

Directions

1. In a medium bowl, whisk together the flour, salt and baking soda.
2. In a stand mixer fitted with the paddle attachment, cream the butter with the sugars until light and fluffy, 2 minutes. With the motor running, add the eggs, one at a time and scraping the sides of the bowl as needed. Add the vanilla and mix to incorporate.
3. Add the dry ingredients and mix slowly until a smooth dough forms. Remove the bowl from the mixer and fold in both chocolates with a spatula. Cover with plastic wrap and refrigerate for at least 2 hours and preferably overnight.
4. Preheat the oven to 350° and line 2 sheet pans with parchment paper. Scoop the cookie dough into twenty 1/4-cup balls. Working in 2 batches, bake the cookies, placing 5 cookies on each tray 2 inches apart from each other, until golden brown, about 16 minutes. Let cool slightly, then serve warm.