DARK & MILK CHOCOLATE CHIP COOKIES

INSTRUCTIONS

• In the bowl of a stand mixer, combine the first five ingredients.

• Using the paddle attachment, mix the ingredients together on low speed for 30 seconds, then increase to medium speed.

• Paddle for 2 more minutes. Then scrape the bowl with a spatula. Return to medium speed for 1 more minute. The mixture should be light and fluffy.

• Add the eggs and paddle on medium speed for 3 more minutes scraping the bowl down again if needed.

• Sift the all pupose flour and baking soda together. Add to the dough. Then on low speed, paddle the mixture until a soft dough forms.

• Add in the Milk Chocolate Chips and Dark Chocolate Chips and paddle until the mixture is well combined.

• Portion the cookie dough with a cookie scoop. For each cookie, make sure the scoop is clean by placing it in a container full of hot water.

• Scoop all the cookies into a plastic container. Chill the scooped cookie dough for at least one hour, or up to one week. You can freeze scooped cookie dough for up to one month.

• When ready to bake, preheat the oven to 350°F (176°C). On a parchment-lined sheet pan, place the scooped cookie dough, leaving a diameter of  three times the size of the scoop to allow enough space for them to spread while baking.

• Press down lightly on each to flatten slightly, and place a couple of flakes of Maldon salt on top of each.

• Bake for 10-14 minutes, rotating half-way through and remove from oven once the cookies are golden brown on the edges but still soft in the middle.