• 1 cup dark brown sugar, firmly packed
• ½ cup granulated sugar
• 1½ sticks unsalted butter, at room temperature
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup sour cream
• 2½ cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 18 oz chocolate chunks & chips (mix of milk & semi-sweet chocolate) - Valrhona or Callebaut recommended for tastiest results

Special Equipment

• electric or hand mixer
• wooden spoon
• baking sheets
• cookie scoop
• parchment paper
• spatula (Lynne recommends a fish spatula)

Mix Wet Ingredients

1. In a mixing bowl, blend the brown sugar and granulated sugar until combined
2. Add the butter and mix to a grainy paste (scrape down sides of bowl as needed)
3. Add eggs, one at a time, and vanilla extract. Mix at medium speed just until blended
4. Add the sour cream. Mix just until incorporated; scrape down sides of bowl as needed

Mix Dry Ingredients

1. In a separate bowl, sift the flour, baking soda, baking powder and salt
2. Add the flour mixture to wet ingredients in thirds, mixing to incorporate with each addition, and scraping down the bowl each time. With a wooden spoon, give the batter one final mix, scraping the bottom of the bowl to make sure there is no flour adhering to the bowl that did not get incorporated

Add Chocolate, Scoop & Bake

1. Preheat oven to 350º
2. Fold in the chocolate chunks and chips, about one-third at a time, with a wooden spoon
3. Scoop out dough onto cookie sheets lined with parchment paper
4. Bake 12-15 minutes depending on cookie size and your oven (keep an eye on the first batch to determine cooking time)
5. Transfer cookies immediately from cookie sheet to cool surface so they don't continue to bake. Once cooled, they're ready to enjoy!