Makes Approximately 3 dozen (36 cookies)
Depends how large or small you make them.
Add flour mixture; mix until just combined. Stir in the chocolate chips and chocolate chunks. (now would be a good time to add crushed or chopped nuts)
Once incorporated, cover a bowl and refrigerate the dough for about 30 minutes before baking. It bakes wonderfully when it's a bit colder, and the dough is easier to work with.
Drop heaping tablespoon-size balls of dough about 3 inches apart on baking sheets lined with parchment paper because the cookies will spread. You may use ice cream scoop to keep the size of the cookies the same.
Bake until cookies are golden brown 12 to 15 minutes in the preheated oven.
You may freeze cookie dough. You can make dough balls with your ice cream scoop and place in the freezer-safe airtight container. It can be frozen for up to 3 months. You can also make 6-12 dough balls per freezer bag and put in the ziplock bags.
Dark chocolate brings a different level of tasty in chocolate chip cookies when mixed, of course, with chocolate chips. You may use any chocolate that you prefer. I love chocolate, but I don't want chocolate chips to overwhelm the cookie, so this amount we personally prefer. You may add less or more.
Also, you may add 1/2 to 1 cup of nuts, like walnuts or pecans. In my opinion, nuts are making these cookies even better.
Baking time is per batch. If you have 3 trays/baking pans to bake and one oven, well it will take for each baking pan to bake 12-15 minutes.
Tip:
Brush your baking pan with a bit of butter or oil and line a parchment paper on top. It is so much easier to keep the parchment paper glued on, otherwise, it just rolls and moves.