The chocolate chip cookies are here! I put so much chocolate in and on top of these soft, buttery cookies are possible!
2 cups of mini chocolate chips
2 cups of milk chocolate chips
2 cups of semi-sweet chocolate chips
1 cup cold salted butter, cubed
1/2 cup of dark brown sugar
1/2 cup light brown sugar
1/2 cup of granulated sugar
2 teaspoons vanilla
1 teaspoon kosher salt
1 teaspoon baking soda
3 cups of all-purpose flour
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a medium bowl combine all the chocolate chips. Stir to mix evenly. Set aside.
In bowl of stand mixer with paddle attachment, mix butter and all sugars for 30 seconds at low speed. Turn the mixer up to medium speed and mix for 4 minutes until combined and fluffy.
Add eggs, vanilla, salt and baking soda and mix for 1 minute until smooth, scraping sides of bowl as needed.
Turn the mixer to low speed and add the flour, mixing until well combined.
With the mixer still on low heat, add 1 1/2 cups of the chocolate chip mixture, stirring until incorporated.
Using a large cookie cutter (1/4 cup), divide dough and roll into a ball. Cover the ball with the chocolate chip mixture, leaving the bottom of the ball free of chocolate chips. Make sure the chips are pressed firmly and evenly into the dough. Place the dumplings on the prepared baking sheet, 3 inches apart. I have baked 6 to 8 cookies at a time.
Bake for 8-9 minutes, until edges and top are lightly browned.
Let cookies cool for 2-3 minutes on the baking sheet, then transfer to a wire rack to cool completely. If there are open holes in the cookie after baking without pieces, you can press the chocolate pieces into them immediately when you take them out of the oven.
Store tightly for 3 days to keep them fresher.
You can make them smaller if you prefer, but you will have to adjust the baking time as needed.