Instructions

• Preheat oven to 375 F. Line baking sheets with a Silpat or parchment paper.
• In a standing mixer fitted with the paddle (or in a large bowl with a hand mixer), cream the softened unsalted butter with the packed brown sugar and granulated sugar for 4–5 minutes, until light and fluffy.
• Add the large eggs one at a time, mixing briefly after each addition so each egg is incorporated. Add the vanilla extract and mix for about 1 minute more.
• In a separate bowl, whisk together the all purpose flour, baking soda, baking powder, and kosher salt until evenly combined.
• Gradually add the dry ingredient mixture to the butter–egg mixture and mix just until combined. Do not overmix.
• Fold in the semi sweet chocolate chunks with a spatula until distributed evenly through the dough.
• (Optional — for a softer center) Refrigerate the dough in the bowl for 1 hour, or freeze the dough (in the bowl) for 30 minutes, before portioning.
• Using a 2 tablespoon ice cream scooper or a 2 tablespoon measure, portion the dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
• Bake the cookies for 12 minutes, then remove the baking sheet from the oven.
• If you prefer flatter, crisper cookies, immediately (carefully) give the baking sheet a firm slap against the countertop to deflate any large air pockets. Allow the cookies to cool on the baking sheet for 2 minutes.
• After 2 minutes, transfer the cookies to a cooling rack to finish cooling. Serve when cooled to your liking.
• (To freeze cookie dough balls for storage) Place scooped dough balls on a baking sheet and freeze about 1 hour, then transfer the frozen balls to labeled resealable bags and freeze up to 3 months.
• (To bake from frozen) Bake frozen cookie dough balls as directed, adding about 1 extra minute to the baking time.