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Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large mixing bowl, crack the 2 large eggs. Whisk them thoroughly until they are well combined and slightly frothy, about 1 minute.

Add the granulated sugar and packed light brown sugar to the whisked eggs. Continue whisking until the sugars are fully incorporated, and the mixture is smooth and a light brown color, about 2-3 minutes.

Pour the melted butter into the egg and sugar mixture. Whisk again until the butter is completely blended and the mixture is uniform.

Scrape the seeds from one vanilla bean pod directly into the mixture. Whisk briefly, about 30 seconds, to distribute the vanilla seeds evenly.

Gradually add the all-purpose flour (which has been pre-mixed with baking soda and salt) to the wet mixture. Use a spatula to mix the ingredients until a cohesive cookie dough forms. Mix just until combined to avoid overworking the dough.

On a separate cutting board, chop both the milk chocolate and dark chocolate bars into irregular chunks.

Transfer the chopped chocolate into the cookie dough. Use the spatula to fold the chocolate chunks into the dough until they are evenly distributed throughout.

Using a spoon or a 2-tablespoon cookie scoop, scoop portions of the cookie dough onto the prepared baking sheet, leaving ample space (about 2 inches) between each cookie for spreading. You should get about 12-16 cookies from this batch, so you may need to bake in two batches.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still slightly soft. The cookies will continue to set as they cool.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.


Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large mixing bowl, crack the 2 large eggs. Whisk them thoroughly until they are well combined and slightly frothy, about 1 minute.

Add the granulated sugar and packed light brown sugar to the whisked eggs. Continue whisking until the sugars are fully incorporated, and the mixture is smooth and a light brown color, about 2-3 minutes.

Pour the melted butter into the egg and sugar mixture. Whisk again until the butter is completely blended and the mixture is uniform.

Scrape the seeds from one vanilla bean pod directly into the mixture. Whisk briefly, about 30 seconds, to distribute the vanilla seeds evenly.

Gradually add the all-purpose flour (which has been pre-mixed with baking soda and salt) to the wet mixture. Use a spatula to mix the ingredients until a cohesive cookie dough forms. Mix just until combined to avoid overworking the dough.

On a separate cutting board, chop both the milk chocolate and dark chocolate bars into irregular chunks.

Transfer the chopped chocolate into the cookie dough. Use the spatula to fold the chocolate chunks into the dough until they are evenly distributed throughout.

Using a spoon or a 2-tablespoon cookie scoop, scoop portions of the cookie dough onto the prepared baking sheet, leaving ample space (about 2 inches) between each cookie for spreading. You should get about 12-16 cookies from this batch, so you may need to bake in two batches.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still slightly soft. The cookies will continue to set as they cool.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
