Chocolate Chunk Cookies.

Makes about 32 cookies


  • 2 3/4 cups all-purpose flour
  • 1 1/4 teaspoons kosher salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 1/4 sticks (20 tbsp) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 egg
  • 1 tablespoons vanilla extract
  • 1 (12 oz) bag semi-sweet chocolate chips or chocolate chunks


  1. Preheat the oven to 350°F.
  2. In a medium bowl, combine the flour, salt, baking soda, and baking powder. Stir to combine; set aside.
  3. In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 4 minutes.
  4. Add the egg and vanilla and beat, scraping down the bowl as needed, until smooth.
  5. Add the dry ingredients all at once and mix just until combined. Add the chocolate chips and mix to combine, scraping down the bowl, as needed.
  6. Scoop 2 tablespoon-sized portions of dough onto a parchment paper-lined baking sheet, leaving about 2-inches between each cookie. Bake until the cookies are golden brown, about 12 minutes.
  7. Cool on the baking sheet for a few minutes before transferring to a rack to cool.

    Note: The dough can be stored in the refrigerator for up to a week or in the freezer for up to 6 months. To freeze the dough, portion it onto a baking sheet and transfer to the freezer until solid. Transfer the frozen dough to a zip-top bag. Let the cookies defrost at room temperature for about an hour before baking.

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