Start with cold butter.

Cut the cold butter into cubes and place it in the bowl of your stand mixer along with the brown sugar and granulated sugar.

And yup, friends, you're going to want the stand mixer for this one.

Mix on low speed just until the butter and sugars begin combining.

This part is important: do not cream them together.

You're looking for little lumps of cold butter coated in sugar rather than the light, fluffy mixture we'd normally want for chocolate chip cookies.

Mix your dry ingredients.

While the mixer is doing its thang on low, combine the all-purpose flour, self-rising flour, baking powder, baking soda, and salt in a separate bowl.

Add the chocolate.

Next, add both kinds of chocolate chips directly to the butter and sugar mixture.

I know.

It's weird.

But we're making sure all that chocolate gets evenly incorporated before the dough comes together.

Add the dry team.

With the mixer still running on low, gradually add the dry ingredients.

At this point, your mixer is going to contain something resembling chocolate chip sand.

Stay with me, friends. This is all kinds of funky, but it works.

Add the eggs and vanilla LAST.

Add the two eggs, extra egg yolk, and vanilla extract.

Now stay close.

The dough will go from what on earth is happening in there? to serious cookie dough remarkably quickly.

Listen to your mixer. As soon as you hear the motor begin working harder and the dough comes together, turn it off.

We don't want to overmix it.

Rough up the dough.

You're going to have one enormous blob of cookie dough in your mixer.

Get in there with your hands and gently break it apart into a rough, pebble-y mound. This helps preserve that craggy, cobblestone appearance we're after.

Scoop the cookies.

Using a 1/4-cup scoop, portion the dough into 12 big old cookie balls.

Don't pack or roll them tightly. Keep them loose and craggy so those gorgeous rough edges survive baking.

Place them on a parchment-lined baking sheet or tray.

Chill.

Refrigerate the cookie dough for at least 2 hours, or let it hang out overnight.

Don't skip this part. These are big cookies with lots of butter, and that fridge time helps them keep their chunky shape while still allowing them to spread.

Bake.

When you're ready for cookies, preheat your oven to 355°F.

Arrange five chilled cookies at a time on a parchment-lined baking sheet, leaving plenty of room between them.

Bake for 17 minutes. Remember, these are big old bakery cookies, so they need a little more oven time than your average chocolate chip cookie.

The cookies should be beautifully golden around the edges while still looking soft and thick through the center.

Let them cool on the pan.

This is the cruel part.

Let the cookies cool completely on the baking sheet before moving them. They're big, thick cookies, and they'll continue setting as they cool.