The epitome of a great chocolate chip cookie – so soft, so chewy, and SO loaded with chunks and flakes of really good chocolate.
*To quickly bring eggs to room temperature, place in a bowl filled with warm water to cover. Let sit for 5-10 minutes before cracking/using.
**I like to use a mixture of chocolates for these cookies. Usually I’ll do half 70% bittersweet and half 60% bittersweet (because I heart dark chocolate). :)
***If not baking immediately, store cookie dough in an airtight container in the refrigerator. Once ready to bake, cookies can be shaped into balls or tall mounds, topped with extra chocolate, and cooked as described in step 5. Dough can be kept in the refrigerator for at least a couple weeks.