Chocolate+Cookies

Ingredients

 * 1) 180gr butter (take it out of fridge for at least 3-4 hours or overnight. You will not melt the butter.)
 * 2) 100gr. cacao butter (if you don't have cacao butter, replace with 100gr. normal butter)
 * 3) 400gr sugar
 * 4) 2 large eggs
 * 5) 80gr cocoa powder (100% cocoa)
 * 6) 320gr all-purpose flour
 * 7) 1 tea spoon baking soda
 * 8) 1/2 tea spoon salt
 * 9) 350gr chocolate chips. If you cannot find chocolate chips, just use your favorite chocolate and chop in small pieces with a knife.
 * 10) Vanilla

Directions

 * 1) Beat butter with the paddle attachment in your stand mixer for 5-10 minutes until soft and creamy.
 * 2) Meanwhile, melt the cacao butter in Bain-marie. If you don't have cacao butter skip this step.
 * 3) Add the sugar and vanilla and keep on beating for another couple of minutes.
 * 4) Add the molten cacao butter and beat for another minute.
 * 5) Add the eggs and beat for another 3 minutes.
 * 6) In another bowl mix with a spoon the flour, cocoa powder, salt and baking soda.
 * 7) Add slowly the flour-cocoa mix into the batter.
 * 8) Once well mixed add the chocolate chips and mix until blended.
 * 9) Refrigerate for one hour or put in the freezer for 15-20 minutes. Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread.
 * 10) 15 minutes before taking out of the fridge (or freezer) heat the oven to 175C.
 * 11) Put parchment paper on a tray and drop by tablespoonfuls with enough distance in between them because the cookies will spread a lot (I put 9 cookies per tray).
 * 12) Bake for 8-9 minutes (Do not overbake since you want the cookies to be soft and chewy. The cookies will puff and flatten while cooling).
 * 13) Let the cookies cool for 5 minutes in the tray. Transfer on a wire rack and let the cookies cool completely before storing them in storage box.