Chocolate soft cookies

In a medium bowl, mix the flour, baking soda, and salt. Set aside.

Chop the chocolates finely and set them aside in another bowl.

In a stand mixer with the paddle attachment, beat the butter with the brown and white sugar on medium speed until fluffy, about 5 minutes.

Add the egg and vanilla extract. Beat until well combined, scraping the sides of the bowl.

With the mixer on low speed, gradually add the flour mixture. Mix until just combined.

Gently fold in the chocolate pieces.

Using a scoop or spoon, form dough balls (90 g each) and place them on a baking sheet lined with parchment paper. Freeze for 1 hour.

Preheat the oven to 190°C just before baking.

Line two baking sheets with parchment paper.

Bake at 190°C for 10-12 minutes, or until the edges turn golden. (For best results, bake one tray at a time.)

Let the cookies cool on the tray for 15 minutes before transferring to a serving plate to avoid breaking.