Basic, Great Chocolate Chunk Cookies

Basic, Great Chocolate Chunk Cookies - made dough November 21, 2018, modified slightly from Seven Spoons by Tara O'Brady

I love trying out new recipes for chocolate chip cookies. If there's any doubt, search for them on my blog and the search results will max out at 8 pages. But I probably have more than 8 pages' worth of chocolate chip cookie recipes. Some turn out, some don't. Needless to say, I love it when one turns out.

This is one of the ones I love. In fact, I liked this recipe so much ,I made it twice to give away to friends and family. I didn't sprinkle with the sea salt, mostly because I usually forget and just want to eat the cookie without pause. Try these cookies and you wouldn't be able to blame me for greed and gluttony.

1 cup (225 g) unsalted butter, cut into tablespoons
3 1/4 cups (415 g) all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons medium-grain kosher salt
1 1/2 cups (320 g) packed dark brown sugar
1/2 cup (100 g) granulated sugar
2 eggs
2 teaspoons vanilla extract
12 ounces (340 g) milk chocolate, chopped into chunks
Flaky sea salt for sprinkling, optional

1. In a medium saucepan over the lowest heat possible, melt the butter. Do not let boil. Stir until almost completely melted.
2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
3. Pour the melted butter into a large bowl and whisk in the sugars. Add the eggs, one at a time, whisking after each addition, until just combined. Stir in the vanilla.
4. Using a wooden spoon, stir in the dry ingredients until just combined. Fold in the chocolate chunks. Cover tightly and refrigerate overnight. Once thoroughly chilled, portion into golf-ball-size dough balls. Cover and chill or freeze until ready to bake, several hours.
5. Preheat oven to 360 degrees F. Line baking sheets with parchment paper. Evenly space dough balls and lightly sprinkle with flaky sea salt if desired. Bake until the tops are cracked and lightly golden yet the cookies are still soft in the center, 10 to 12 minutes. Let cool in pan for several minutes then remove cookies to wire racks to cool completely.