Prep: 10 minutes
Total: 45 minutes, plus chilling
* 3 1/2 cups all-purpose flour (spooned and leveled)
* 1 1/4 teaspoons baking soda
* 1 1/4 teaspoons baking powder
* 2 teaspoons coarse salt
* 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
* 1 1/2 cups packed light-brown sugar
* 1 cup granulated sugar
* 2 large eggs
* 1 1/2 teaspoons pure vanilla extract
* 1 1/4 cups milk chocolate chips
* 8 ounces semisweet chocolate, chopped
1. In a bowl, whisk together flour, baking soda, baking 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 beat in eggs, one at a time.
Beat in vanilla. Mix in 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 oven to 350 degrees, 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 to 18 minutes, rotating sheets halfway through.
Transfer cookies to a wire rack and let cool. Bake remaining dough using new parchment.
These cookies are crispy at the edges, chewy in the center, and loaded with two kinds of chocolate. Feel free to add 2 cups chopped walnuts or pecans to the dough.
(Recipe from www.marthastewart.com)
Helpful hint: Unbaked cookies can be frozen on a baking sheet until firm; store in a resealable plastic bag in the freezer, up to 1 month. Bake from frozen.