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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix the salted butter with the caster sugar and brown sugar until well combined.
Add the eggs and vanilla sugar and mix well until smooth.
Add the flour and baking soda and mix to form a dough.
Fold in the dark and milk chocolate until evenly distributed.
Scoop the dough onto a tray and sprinkle with sea salt.
Bake for around 17 minutes at 180 C until the edges are golden.
Shape into a circle using a large round cutter immediately after baking.
Leave to chill for at least 30 minutes before serving.
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Shape the cookies with a large round cutter as soon as they come out of the oven for a uniform look.
Chill the cookies for at least 30 minutes before eating to enhance their texture.
Can I use unsalted butter?
Yes, but you may need to add a pinch of salt to the dough.
What type of chocolate should I use?
A mix of dark and milk chocolate works best for a balanced flavor.
How do I know when the cookies are done?
The edges should be golden, and the center should be set but still soft.
Can I skip chilling the cookies?
Chilling helps improve the texture, but you can skip it if you're in a hurry.
How should I store the cookies?
Store in an airtight container at room temperature for up to a week.
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