Rich, buttery, toffee-like flavor, with the perfect crunchy edges and chewy center.
Ingredients
2¾ cups all-purpose flour
¾ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2½ sticks butter, softened
1½ cups packed dark brown sugar
½ cup light brown sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract (I like Mexican vanilla the best)
2½ - 3 cups milk and semisweet/dark chocolate chunks
Instructions
Beat the butter and sugars in a bowl with a mixer on medium-high speed for about 1 - 2 minutes. Beat in the eggs and the vanilla. Reduce the mixer speed to low. Add the flour, baking soda and baking powder. Beat until just combined. Stir in the chocolate chunks by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight. At this point you can scoop into balls and freeze them for later, store the dough in the fridge in an airtight container for up to 10 days, or....
Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper if you have it. If not, just use an ungreased cookie sheet. Drop heaping tablespoonfuls of dough onto the prepared baking sheets about 2 inches apart. Bake until the cookies are golden around the edges but still soft in the middle, about 12 minutes. Remove the cookies from the oven and let cool a few minutes on the baking sheets, then transfer to racks to cool completely.
Recipe by Messin' With Perfection at https://www.messinwithperfection.com/chocolate-chunk-pecan-cookies/