Beat 1 cup Unsalted butter 1 cup Brown sugar , and ½ cup Granulated Sugar with the kitchen machine until creamy.
1 cup Unsalted butter, 1 cup Brown sugar, ½ cup Granulated Sugar
Add 2 Eggs and 1 teaspoon Vanilla extract.
2 Eggs, 1 teaspoon Vanilla extract
Add ½ teaspoon Baking soda and 1 teaspoon Kosher salt.
½ teaspoon Baking soda, 1 teaspoon Kosher salt
Add 1 ½ cups Chestnut flourand 1 ½ cup Cake flour.
1 ½ cups Chestnut flour, 1 ½ cup Cake flour
Add 2 ¼ cups Dark and semi-sweet chocolate chips.
2 ¼ cups Dark and semi-sweet chocolate chips
Pour the dough into a mixing bowl with the lid and chill in the fridge for at least three hours.
Let the bowl with the dough sit at room temperature for another hour
Prepare a baking tray, line it with baking paper, and preheat oven to 347 °F // 175 °C.
Take the cookie scoop and scoop out small balls of the batter.
Place the balls on the prepared baking sheet, ensuring there is enough space between the cookie balls
Bake the cookies for about 12 minutes.
After baking, leave the cookies on the tray for two to three minutes before transferring them to the rack to cool.
Store at room temperature in an airtight container.