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We used Belgian "Callebaut" chocolate droplets for this recipe. We used a regular size oven for this recipe, which means that we baked the cookies in two batches.
PRE-HEAT your oven to a temperature of 375 degrees Fahrenheit or 190 degrees Celsius. LINE the baking sheet with parchment paper and set it aside. SLOWLY melt 1/2 cup (1 stick) of butter in the small saucepan.
Turn the heat off right before the butter has completely melted, you don't want it to be very hot. WHISK 3/4 cup dark brown sugar with 3/4 cup regular sugar together with the two large eggs, the melted butter and 1 teaspoon of vanilla extract together in one of the large bowls.
WHISK 2 1/4 cups of all-purpose flour with 3/4 teaspoon baking soda and a pinch of salt until smooth. POUR the dry ingredients into the large bowl containing the wet ingredients and stir together using the wooden spoon.
Don't over mix! Gently stir in the chocolate droplets, chips or chunks.
SCOOP heaping tablespoons of chocolate chip cookie dough onto your hand. It's best to wet your hands slightly because the dough is very sticky.
ROLL the dough in your hands into a ball and place them onto the baking sheet about 2 inches apart, depending on the size of your chocolate chip cookie dough ball.
BAKE the chocolate chip cookies golden brown for 12 - 15 minutes, depending on how chewy you'd like the cookies to be. Longer baking time = more crunchy cookie.
After baking, transfer the chocolate chip cookies onto your cooling rack to cool off to room temperature. These cookies can be stored in a tightly sealed container for a maximum of 5 days. Enjoy!