8oz butter, room temperature
1 1/4c dark brown sugar
3/4c granulated sugar
1 1/2tsp vanilla extract
3c pastry flour
1tsp baking soda
2tsp kosher salt
24oz 65-75% cocoa content dark chocolate buttons (you can also pick up a Compartes dark bar and cut it up into flat chunks)
method:in a kitchen aid bowl, fitted with a paddle attachment, cream the butter and sugars until all combined. do not beat until pale or your cookies will be too flat.
add the eggs, one at a time, until well combined.
stop the mixer and scrap the sides of the bowl.
add the vanilla extract and mix for 10 seconds.
sift the pastry flour, baking soda and salt and slowly add it to the mixer with the mixer on the lowest setting.
when you see that almost all the flour has been incorporated, add the chocolate and mix just until combined.
form the dough into balls the size of golf balls.
for chewy cookies:
chill the dough for 2 hours
place the balls of cookie dough on a parchment lined cookie sheet and bake at 350F for 10 minutes.
rotate and bake for another 4-6 minutes or until the edges are golden brown.