Blah blah blah, fluffy introduction. Let’s get to the recipe!
Pre-heat your oven to 185 Celsius/ 365 Fahrenheit.
Combine the flour, baking powder and salt in a bowl and set aside.
In another bigger bowl aggressively and angrily (or nicely whatever) blend the butter until light and airy then blend in both sugars well. (You can also use a stand mixer but I don’t have one so a regular blender is fine.)
Add one egg and a time and vanilla extract and blend it all together for about 2 minutes.
After blending all the wet ingredients together slowly begin to mix in the flour/salt/baking powder mixture ONE THIRD at a time until well combined.
The dough with be very thick like this.
The dark chocolate will be a bit harder to chop and tends to break off into big shards instead of neat squares so I separated each square to make it easier. You might end up with a few big shards anyway but it’s OK who doesn’t love finding big shards of chocolate in their cookie, eh?
Put both chocolates in a bowl.
Try to resist eating handfuls of chopped chocolate OK!
Fold in your chocolate chunks with the dough with a big spoon. (You can try to briskly mix it in if you’re a body builder.)
Cover a baking pan with baking paper and put 1 1/2 inch dough balls about 2 1/2 inches spaced apart.
Bake for about 14 minutes.