"- Store cooled cookies in an airtight container for up to 2 days. - I used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips..."
INGREDIENTS
•
1 1/2 cups (3 sticks) unsalted butter; softened
•
1 cup granulated sugar
•
1 cup packed brown sugar
•
2 teaspoons pure vanilla extract
•
2 large eggs
•
3 3/4 cup Gold Medal all-purpose flour
•
2 teaspoons baking soda
•
1 teaspoon fine grain sea salt
•
3 1/2 cups bittersweet chocolate chips
•
30 miniature Reese's Cups; frozen at least 2 hours