227g butter
200g sugar
200g light brown sugar
2 tsp vanilla extract
2 eggs
360g flour or gluten-free flour
1 tsp baking soda
½ tsp baking powder
1 tsp salt
400g chocolate (chopped)
Preheat oven to 375F. Line a baking pan with parchment paper and set aside.
In a separate bowl, mix flour, baking soda, salt and baking powder. Set aside.
Cream together butter and sugars until combined.
Beat in eggs and vanilla until fluffy.
Mix in the dry ingredients until combined.
Add chocolate and mix well.
Spoon and place them evenly spaced on your prepared cookie sheets.
Bake for approximately 8-10 minutes. Take them out when they are just barely starting to turn brown.
Let them sit on the baking pan for 2 minutes before removing to cooling rack.
Roll into balls and freeze in a single layer in an airtight container for up to 2 months.