1. whip together dark brown sugar, sugar, and European style butter until pale and fluffy
2. whip in eggs on med-high speed for 2 mins. This emulsifies the dough to create a strong structure
3. mix in the dry ingredients and then dark and milk chocolate. the two balance each other to provide both sweet and bitter notes
4. scoop out 6oz cookies then chill overnight to solidify the texture and strengthen the flavors
5. bake until golden on the edges and doughy in the center. top with sea salt when they're still warm!
6. this recipe makes 6 cookies and the dough can be frozen and kept for up to 3 months
7. to bake frozen, bake at 340F for 18-20 minutes for fresh chocolate chip cookies. Enjoy!