Snackbox Cookies

Snackbox Cookies
Makes about 32 cookies

10 ½ ounces brown sugar
8 ounces unsalted butter, room temperature
2 eggs, room temperature
1 teaspoon vanilla extract
14 ounces all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon kosher salt
8 ounces dark chocolate chips
8 ounces white chocolate chips

Place the sugar and butter into the bowl of a stand mixer fitted with the paddle attachment and whip on medium speed until combined and lightened in color and fluffy in texture, 2 to 3 minutes. Stop and scrape down the sides of the bowl at least once. Add the eggs one at a time, stopping to scrape down the sides of the bowel after each addition. Add the vanilla and mix until combined.

Place the flour, baking soda and salt into a small bowl and whisk to combine. Add the dry mixture to the wet and mix on low speed just until combined and no dry flour is visible. Add the chocolate chips and fold in by hand until thoroughly combine.

Scoop the cookies 1-inch apart onto parchment lined baking sheets using a 1 ½-ounce scoop. Refrigerate the cookies for 30 minutes before baking.

Heat the oven to 325°.

Bake 12 to 13 minutes or until golden brown. Rotate the pan halfway through cooking. Remove to a cooling rack to cool completely. Store in an airtight container at room temperature for up to one week.