Optional: Scoop 1 tbsp of nutella on a piece of aluminium foil. Repeat to get whatever amount you want. (Alternatives: peanut butter, or just any spread). Freeze for 2h.

Mix flour, salt, baking powder, and baking soda in a bowl.

Start by adding the cold butter to the bowl of a standmixer, giving it a quick pulse (30s) with the paddle to loosen the butter.

Add the sugars. Briefly stir until just combined (low speed always, 30-45s).

Add the chocolate chips. Combine (don’t whip further) by hand until just combined.

Add the dry ingredients. Stir (low speed/by hand) until a breadcrumb like consistency.

Add the beaten eggs. Stir until just combined.

Form into rough balls weighing 125g each. (Optional: Stuff frozen nutella in). Freeze for 3h (at least 90 min), or longer (overnight).

Preheat the oven to 185c with a parchment lined baking sheet inside.

Put the frozen dough balls at least 2 inches apart on the preheated baking sheet. (Optional: press pretzels/oreo chunks/marshmallow plus graham crackers for smores onto surface). Bake for 17min.

Let the cookies cool on the sheet before cooling them on the rack. As the cookies cool, the external becomes crispier and the inner becomes chewier.