3 1/2 cups flour
1 1/4 tsp baking soda
1 1/4 tsp baking powder
2 tsp salt
315g unsalted butter, room temp
1 1/2 cups packed brown sugar
1 cup caster sugar
2 large eggs
1 1/2 tsp vanilla
440g chocolate (both white and milk chocolate)
2. In a large bowl, using an electric mixer, beat butter and sugars until light and fluffy. Reduce speed and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate.
3. Using a 1/4 cup scoop (I actually just grabbed bits of dough and made smaller balls because I like smaller cookies - these still came out quite big though) and refrigerate 1 hour.
4. Arrange 6 unbaked cookies on each of two baking paper lined trays. Bake cookies until light golden brown, approx 15 minutes. Transfer cookies to a wire rack and let cool.
Recipe Source: Martha Stewart website