This classic treat is guaranteed to please the young and the young at heart. Slightly under-baking the cookies ensures that they remain pleasantly soft after cooling.
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Makes 18 to 24 cookies
Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
Combine brown sugar, granulated sugar, butter and vanilla extract in bowl of stand mixer fitted with paddle attachment. Mix on low speed until fluffy.
Combine flour, baking soda and salt in separate bowl, and whisk to incorporate.
Add dry mixture to butter mixture, one half at a time, alternating flour additions with eggs, mixing on medium low until just combined. Do no over-mix. If dough feels too wet or sticky to the touch, add additional 2 to 3 tablespoons flour, 1 tablespoon at a time, until dough feels dry to the touch. Gently fold in 3/4 of Chocolate Gems, reserving remaining gems.
Roll dough into large balls (about 2 tablespoons each) and place on prepared baking sheets, flattening slightly. Press extra Chocolate Gems on top of each dough ball. Chill dough slightly before baking.
Transfer sheets to oven and bake 8 to 10 minutes. Cookies will remain pale and slightly soft. Transfer to cooling racks and let stand at least 10 minutes before serving.