2 cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
1 cup (2 sticks) semi-melted butter, cooled completely
¾ cup light brown sugar, packed
⅔ cup granulated sugar
2 tsp. vanilla extract
1 tsp. apple cider vinegar
1 large egg
1 cup semisweet chocolate chips
1 cup roughly hand-chopped baking chocolate

Your butter should be the first thing you mess with, since it needs to cool completely before you incorporate it into the dough.

Microwave butter until just melted. Let that cool completely before advancing to the next step.

Then, mix your dries and wets.
In a medium bowl, mix the flour, baking soda, and salt.
In a large bowl, beat together the (cooled!) butter, sugars, vanilla, and vinegar until smooth. Beat in the egg just until combined, then mix the flour mixture into the wet mixture just until combined. Fold in both types of chocolate.

Using a large cookie scoop drop cookies about two to three inches apart onto a parchment-lined cookie sheet or plate, whatever fits in your fridge for chillin’. Cover the dough tightly in plastic wrap, then chill for at least one hour.

When you're ready to bake, preheat your oven to 350 degrees Fahrenheit.

Bake for 8 to 10 minutes. The cookies should look golden brown around the edges and underdone and puffy in the center. Remove the cookies from the oven and let them sit on the sheet for about 10 minutes before moving them to a cooling rack.