Butter (Room Temp)	221 grams
Brown Sugar	145 grams
Granulated Sugar	154 grams
Eggs (Room Temp)	2 each
Vanilla Paste	4 grams
Bread Flour	161 grams
All Purpose Flour	180 grams
Kosher Salt	9 grams
Baking Soda	3 grams
Dark Chocolate Pieces	175 grams
Milk Chocolate Pieces	100 grams
White Chocolate Pieces	80 grams

Method:

1. Place room temperature butter and both sugars in bowl and cream them on medium speed for 2-3 minutes. Do not over cream them or the cookies can spread too much while baking

2. Scrape down the bowl
3. Add eggs one at a time scraping the mixture after each egg is added to ensure the its evenly mixed, at this point also add in the vanilla paste (you can use vanilla extract or leave it out entirely)
4. Add all dry ingredients except chocolate and mix till just combined. Do Not Overmix or the cookies will be tough

5. Add Chocolate and mix a few seconds
6. Scoop using which ever size scoop you’d like for these I used a 3 ounce scoop but you can make them smaller or larger. Using this size scoop will get you 12 of these cookies. Flaten them slightly this will help them bake evenly

7. Now the tough part you need to let these cookies rest in the fridge for at least 2 hours before baking. This give the mixture time to fully firm up and the flour to be fully absorbed into the batter. If you rush this process you will end up with a cookie sheet tray.
8. If you do not want to bake them right away you can also freeze them as pucks and bake them in the future. If that is the case let them come back to temp in the cooler before baking.

9. For cookies these size bake them at 340*F for 18-20 minutes rotating them half way through. The center should still have a slightly wet spot this will ensure the cookie is chewy in the center and crispy on the outside