1 cup cold unsalted butter, cut into 1/2 inch pieces
1 cup packed dark brown sugar
1 cup sugar
2 large eggs
2 tablespoon vanilla extract
8 ounces bittersweet chocolate, roughly chopped
Calories per serving 289
Fat per serving 15g
Saturated fat per serving 9g
Cholesterol per serving 43mg
Fiber per serving 3g
Protein per serving 4g
Carbohydrate per serving 40g
Sodium per serving 255mg
Iron per serving 1mg
Calcium per serving 41mg
How to Make It
Preheat oven to 350°F. Line 2 baking sheets with parchment.
Sift flour, baking powder, baking soda and salt into a large bowl.
In a separate large bowl, using an electric mixer on low speed, beat butter and sugars just until blended, about 2 minutes. Use a spatula to scrape down sides of bowl. Add eggs, 1 at a time, blending on low speed until combined. Blend in vanilla. Add flour mixture; blend on low speed until barely combined, about 30 seconds. Scrape sides and bottom of bowl.
Add chocolate; blend on low speed until evenly combined. Use a spatula to scrape sides and bottom of bowl, then scrape batter out onto a work surface. Use your hands to fully incorporate ingredients.
Scoop 3-Tbsp. mounds of dough onto baking sheets, spaced 3 inches apart (about 6 to a sheet).
Bake, rotating sheets halfway through, until cookies are evenly dark brown, 16 to 20 minutes. Transfer to counter and let cool. Repeat with remaining dough.