Design Eat Repeat

0 Preheat oven to 350°F.
1 In a large bowl, use an electric mixer on medium-high speed to cream softened unsalted butter ([adjustable]1 cup, 2 sticks), light brown sugar (1 cup), and granulated sugar (½ cup[/adjustable]) for 3 minutes until light and fluffy.Beating it this long is crucial for this recipe!
2 Add the eggs ([adjustable]2 large) and vanilla extract (2 teaspoons[/adjustable]) and mix on low speed until just combined. Scrape down the sides of the bowl so everything can combine.
3 Add in baking soda ([adjustable]1½[/adjustable] teaspoon) and salt ([adjustable]1[/adjustable] teaspoon) and mix for another 5-10 seconds until combined.
4 Lastly, add bread flour ([adjustable]2[/adjustable] cups) and all-purpose flour ([adjustable]1[/adjustable] cup) and mix on medium until combined.
15 Mix in chocolate chips and chopped chocolate ([adjustable]2[/adjustable] cups total).
5 Scoop dough into 4-tablespoon sized scoops (I use this stainless steel cookie scoop!), roll into balls, roll into finely chopped chocolate, then gently flatten each dough ball into a ½" thick disc; this will help them spread instead of be puffy. Place on parchment-lined, light-colored metal baking sheet.Pro tip: for a bakery style look, roll each dough ball in some extra chopped chocolate chips or chocolate bars (so that you're rolling in the chocolate shards/dust).
6 Bake at 350°F for 11-13 minutes. Do not overbake. The centers may look a bit wet but will continue to bake on the hot pan, allowing them to firm up without overbaking and becoming too crunchy.If the cookies are puffed up a bit, tap the pan on the counter a few times (immediately after they come out of the oven) to help them deflate into a thinner cookie.