Chewy, bittersweet muscovado chocolate chip cookies are all about flavor depth and richness. These cookies leave an impression and are what I call my bombshell chocolate chip cookies.
In a stand mixer fitted with paddle attachment, cream the butter and sugars on medium speed for 5 minutes.
Then scrape bowl. Add eggs one at a time, beating one minute after each addition. Scrape bowl. Then add vanilla and beat another 3 minutes.
In a separate bowl, mix together flour, salt, baking power, baking soda. Then turn mixer to low and add it in gradually.
Once mixed, add chocolate chips, reserving 1/2 cup to press on tops of cookies.
Then line 2 baking sheets with parchment OR silicon mats. Then use a cookie scoop to dole out 6 dough balls per sheet. Chill 10 minutes. Press on a few extra chocolate chips on each cookie dough ball.
Preheat oven to 360 degrees.
Bake for 9-10 minutes.
Cool for at least 15 minutes on cookie sheets to finish setting.