Dark Chocolate Drop Cookies

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

   Tip: Use a thermometer for accurate temperature reading.

2. 2

   Whisk together the flour, sugar, dark brown sugar, baking soda, and salt in a medium bowl.

   Tip: Use a rubber spatula to scrape the sides of the bowl.

3. 3

   In a large bowl, cream the butter and sugars until light and fluffy.

   Tip: Be patient and take your time for best results.

4. 4

   Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Make sure each egg is fully incorporated before adding the next.

5. 5

   Gradually mix in the dry ingredients until just combined, being careful not to overmix.

   Tip: Stop as soon as the ingredients come together in a shaggy dough.

6. 6

   Stir in the dark chocolate chips and semisweet chocolate chunks.

   Tip: Don't overmix, or the chocolate will break down.

7. 7

   Use a cookie scoop or spoon to drop rounded balls of dough onto the prepared baking sheet, leaving about 5cm of space between each cookie.

   Tip: Space the cookies far enough apart to allow for even spreading.

8. 8

   Bake for 12-15 minutes, or until the edges are set and the centers are still slightly underbaked.

   Tip: Don't overbake, or the cookies will become hard.

9. 9

   Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

   Tip: Let the cookies cool completely before storing them in an airtight container.