Instructions

• Preheat nothing yet. Place cold butter (1 cup) in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high until the butter becomes lighter in color and creamy in texture (it will soften as you beat).
• Add the brown sugar (1 cup) and granulated sugar (1 cup) to the butter. Beat on medium speed until the mixture is light and fluffy and sugars are incorporated.
• Add the eggs (2), one at a time, beating after each addition until incorporated. Add the vanilla extract (2 tsp) and mix until combined.
• In a separate bowl, whisk together the bread flour (3 cups), baking powder (1 tsp), baking soda (1/2 tsp), and salt (1 tsp) until evenly combined.
• With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. Mix just until the flour is incorporated and there are no large streaks of flour—do not overmix.
• Fold in both kinds of chocolate chips: 1 cup standard-size semi-sweet or dark chips and 1 cup mini semi-sweet chips, using a rubber spatula until evenly distributed.
• Line a baking sheet that will fit in your freezer with a silicone baking mat or parchment paper. Using a large cookie scoop or ice cream scoop, portion dough into large balls and place them on the sheet. You may place the dough balls close together on this sheet because they will be frozen.
• Freeze the scooped dough on the baking sheet for 1 hour.
• When ready to bake, preheat the oven to 375°F (190°C). Remove six frozen dough balls from the freezer and place them on a separate baking sheet lined with a silicone mat or parchment paper, spacing them apart to allow spreading.
• Bake the six cookies for 15–18 minutes, or until the edges are beginning to turn golden brown and the centers look set.
• Remove the baking sheet from the oven and transfer the cookies to a wire rack to cool completely.
• Repeat steps 9–11 with the remaining frozen dough balls. Once fully cooled, store the cookies in an airtight container.