These cookies are slightly crispy at the edges, chewy in the center, and loaded with two kinds of chocolate. You can add 2 cups of chopped walnuts or pecans to the dough...but that would ruin it. I like to slightly underbake my cookies (by 2 minutes or so), take them out a bit doughy, and allow them to firm up as they cool. Enjoy!
3 1/2 cups all-purpose flour
1 1/4 tsp baking soda
1 1/4 tsp baking powder
2 tsp coarse salt
1 1/4 cups (2 1/2 sticks) unsalted butter,
1 1/2 cups packed light-brown sugar
1 cup granulated sugar
2 large eggs
1 1/2 tsp pure vanilla extract
1 1/4 cups milk chocolate chips
8 ounces semisweet chocolate, chopped (I didn't use this)
1. In a bowl, whisk together flour, baking soda, banking powder and salt.
2. In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to medium low and bet in eggs, one at a time. Beat in vanilla. Mix flour mixture just until incorporated; fold in chocolate chips and chunks.
3. Using a 1/4 cup ice-cream scoop or a large spoon, drop dough onto a parchment-lined baking sheet (you should have 24) and refrigerate 1 hour. Preheat over to 350, with racks in upper and lower thirds. Arrange 6 unbaked cookies, 3 inches apart, on each of two parchment-lined baking sheets. Bake until edges are light golden brown, 17-18 minutes; rotating sheets halfway through. Transfer cookies to a wire rack and let cool. Bake remaining dough using new parchment.
To freeze: freeze unbaked cookies on a baking sheet until firm; store in a resealale plastic bag in the freezer up to 1 month. Bake from frozen.