Ingredients
Method
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream softened butter with both sugars for 3-4 minutes until light and fluffy.
- Add eggs one at a time, followed by vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing just until combined.
- Fold in mini chocolate chips for extra chocolate distribution.
- Chop milk chocolate into irregular chunks roughly ½-inch in size.
- Scoop 2 tablespoons of dough and flatten slightly in your palm. Place 2-3 chocolate chunks in the center, then wrap dough around chocolate, sealing edges completely.
- Roll gently into a ball, ensuring no chocolate shows through the surface.
- Place shaped cookies on prepared baking sheets, spacing 2 inches apart. Chill for 30 minutes to firm the dough.
- Bake for 12-14 minutes until edges are set but centers appear slightly underdone.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks.
Notes
Ensure to use high-quality chocolate for best results. Store cooled cookies in airtight containers at room temperature for up to one week.