3 1/2 cups all-purpose flour (spooned and leveled)
1 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
2 teaspooons 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
In a bowl, whisk together flour, baking soda, baking powder, and salt.
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.
Using a 1 tablespoon, drop dough onto a baking sheet.
Preheat oven to 350 degrees with racks in upper and lower thirds.
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.
Makes about 24
Martha Stewart Everyday Food magazine October 2009
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