Oh a pretty butterfly!

Thinking I was helping myself - I set out butter in the morning before work so I could make these fudgy cookies. Then ready the first line - cold straight from the fridge... Right... READ things right?! I saw someone made this recipe and used the new Hershey's Cream Cheese Chips. I was excited to try them and they weren't super easy to find but I finally found them. Bronwyn and I tasted them - sure - cream cheese. I mixed it up with my now cold butter, put the nice and room temp back in the fridge, but really it was only so room temp since the air temp was still below zero. Anyway - these cookies baked up fudgy and delicious. What do the cream cheese chips add to the party? Not that much to be honest. I could have used white chips and gotten the same results. Several of us tried to taste the cream cheese and just couldn't. Regardless... these cookies are great! I didn't make giant cookies - but you know... normal size cookies for normal people. You can make them any time since you start with cold butter.... just watch that butter as it flies out of your mixer... maybe you'll see a butterfly? Yes I woke up and chose violence this morning - with a dad joke...

Big Fat Double Dark Chocolate Cookies
1 cup cold salted butter straight from the fridge, cut into tablespoon-size pieces
1 cup lightly packed light or dark brown sugar
½ cup granulated sugar
2 large eggs, cold from the refrigerator
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 ¼ cups cake flour
½ cup dark or Dutch-process unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ to 2 cups semisweet or bittersweet chocolate chips or chunks

Preheat the oven to 375 degrees F. Line two half sheet pans with parchment paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the cold butter, brown sugar and granulated sugar. Start the mixer on low (the butter will fly around a bit since it's cold) and gradually increase to medium speed. Mix for 4-6 minutes until the mixture is creamy and very well-combined, scraping down the sides and bottom of the bowl as needed.
Add the eggs and vanilla and mix until combined and the batter is light in color, 2-3 minutes.
Add the flour, cake flour, cocoa powder, baking soda and salt. Mix on low speed until the dough starts to come together (and so the dry ingredients don't fly everywhere).
When just a few dry streaks remain, add the chocolate chips or chunk and mix just until combined and there are no dry spots.
Scoop very large balls of dough (about 4-4.25 ounces for each cookie) and place several inches apart on the prepared baking sheets (five cookies per half sheet pan).
Bake for 9-10 minutes until set on the outside but still soft in the middle. Let the cookies rest on the baking sheets to cool for 5-7 minutes before removing to a cooling rack. These cookies are amazing warm (with ice cream), chilled, or at room temperature.