1cupshaved or finely chopped dark chocolateor mini chocolate chips - at least 60% cacao
1 1/2cupsdark chocolate chipsor semi-sweet if preferred
1/4cupwhite granulated sugar for sprinkling on top
*Plan ahead! This cookie dough needs to sit in the refrigerator at least 24 hours before baking.
Sift together the flours, soda, baking powder and salt into a bowl. Set aside.
Using a stand mixer with the paddle attachment, cream together the butter and sugars. Add in the eggs and vanilla, mixing until well combined.
Add the dry ingredients to the wet ingredients and mix just until combined.
Gently stir in the chocolate.
Wrap the dough in plastic wrap and refrigerate for 24-36 hours.
When it is time to bake, preheat the oven to 350 degrees. Use an ice cream scoop to scoop large 1 1/2 - 2 inch dough balls. Place the balls on a baking sheet lined with a nonstick baking mat or parchment paper.
Take a glass cup, get the base of the cup wet with water, then dip the cup in granulated sugar. Use the base of the cup to press lightly down on the top of the cookie dough balls.
Sprinkle additional sugar on top of the cookies.
Bake at 350 degrees for 13 minutes. Allow the cookies to cool on the pan for 5 minutes, then remove them to a wire rack to cool completely.