First, Preheat the oven to 140-150 degrees
If you're using a mixer, you'll need a guitar hook.
In a mixer bowl, add 240 grams of soft butter + 1 cup of white sugar, and 1 cup of brown sugar, stir - not for long until creamy consistency.
add 2 large-sized eggs and mix on high speed until you get a light creamy texture.

Add 3 cups flour, 1 cup cocoa, 1/2 teaspoon baking soda, and a pinch of salt and process together until a firm chocolatey cookie dough.

We have 150 grams of white chocolate and 150 grams of milk chocolate - add a handful of white chocolate and a handful of milk chocolate. You can also add dark chocolate if you'd like.
Mix them into the dough... The rest of the chocolates will be saved for decoration on top.

Roll large balls from the dough and flatten them on a baking sheet. This dough is pleasant to work with, so you don't have to refrigerate it before shaping your cookies.
Decorate on top with chocolates and maintain a reasonable distance between the cookies because they are flattened while baking.

Bake for 10 to 13 minutes ONLY - and here's your test of courage - take out the cookies while they're still soft, as if they look unprepared. DO NOT over-bake these cookies! They will not look done when you pull them out of the oven, but they're ready - just let them cool outside, and that's the secret to their moist texture....

Pay attention as long as the cookie is soft, you can arrange its "circle shape" around with a wooden spoon or with your hands.

From this recipe, you will get 17 giant cookies. Keep them in a sealed box.

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