Step 1: Prepare the Ingredients
Soften the butter: If your butter isn’t already softened, take it out of the fridge and let it sit at room temperature for about 30 minutes. Soft butter will blend more easily into the sugar, creating a smooth, creamy dough.
Chop the chocolate: While the butter softens, chop both the dark chocolate and white chocolate into small, bite-sized chunks. This ensures the chocolate is distributed evenly throughout the cookie dough.
Step 2: Cream the Butter and Sugar
Mix the butter and sugar: In a large mixing bowl, combine the softened butter with 150g of brown sugar (or a mix of brown and white sugar). Using an electric mixer or a whisk, beat the butter and sugar together until light and fluffy. This process incorporates air into the dough, giving the cookies a light texture.
Add the eggs and vanilla: Crack the two eggs into the bowl and add 1 tablespoon of liquid vanilla extract. Continue beating the mixture until the eggs are fully incorporated and the mixture is smooth.
Step 3: Combine the Dry Ingredients
Mix the flour and baking powder: In a separate bowl, sift together 200g of flour, 1/2 teaspoon of baking powder, and a pinch of salt. Sifting the dry ingredients ensures they are evenly distributed, and it helps avoid any lumps in the dough.
Add the dry ingredients to the wet mixture: Gradually add the dry ingredients to the butter-sugar-egg mixture, stirring gently with a spatula or wooden spoon until the dough just comes together. Be careful not to overmix, as this can make the cookies tough.
Step 4: Add the Chocolate Chunks
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