- Fold in the chocolate: Once the dough is smooth, gently fold in the chopped dark and white chocolate chunks. Make sure the chocolate is evenly distributed throughout the dough for bursts of chocolatey goodness in every bite.
Step 5: Chill the Dough
Chill the dough: For best results, cover the dough with plastic wrap and chill it in the refrigerator for at least 30 minutes. Chilling the dough helps the cookies maintain their shape and prevents them from spreading too much during baking.
Step 6: Preheat the Oven and Bake
Preheat the oven: While the dough chills, preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper or lightly grease them.
Scoop the dough: Once the dough is chilled, use a cookie scoop or a spoon to scoop out balls of dough (about 1.5 tablespoons each) onto the prepared baking sheets. Make sure to leave some space between each cookie, as they will spread slightly as they bake.
Bake the cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are golden brown but the centers are still slightly soft. The cookies will firm up as they cool, so it’s better to slightly underbake them for a chewier texture.
Step 7: Cool and Serve
Cool the cookies: Once the cookies are baked, remove them from the oven and let them cool on the baking sheets for a few minutes. Then transfer them to a wire rack to cool completely.
Serve: Enjoy the cookies warm for a gooey chocolate experience, or at room temperature with a glass of cold milk.
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