Instructions

• Preheat the oven to 375°F (190°C). Line two standard 12-cup muffin tins with paper liners.
• In a medium bowl, whisk together 1½ cups all-purpose flour, ¾ teaspoon baking powder, and ½ teaspoon salt. Set the dry mixture aside.
• In the bowl of an electric mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), put 1 cup (2 sticks) softened unsalted butter, ¾ cup granulated sugar, and ¾ cup packed light brown sugar. Beat on medium-high speed until the mixture is pale and fluffy.
• Add the 3 large eggs one at a time, mixing after each until incorporated. Add 1 teaspoon pure vanilla extract and mix until combined.
• Reduce the mixer speed to low. Add the flour mixture in two additions, alternating with the ⅓ cup whole milk: add half the flour mixture and mix just until incorporated, add the milk and mix until combined, then add the remaining flour mixture and mix until just combined. Do not overmix.
• Fold in the 8 ounces semi-sweet chocolate chunks with a rubber spatula until they are evenly distributed.
• Using a ¼-cup measure, spoon batter into each paper liner (about ¼ cup batter per cup). If you like, press a few extra chocolate chunks on top of each cookie cupcake.
• Bake on the center oven rack at 375°F for about 20 minutes, until the tops are pale golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Remove the pans from the oven and let the cupcakes sit in the pans for about 5 minutes. Then transfer the cupcakes to wire racks and let them cool completely.
• Store cooled cupcakes in an airtight container at room temperature for up to 3 days, or seal and freeze; thaw before serving.