Perfect Chocolate Chunk Cookies
2 cups all-purpose flour
1 tsp salt
3/4 tsp baking soda
1 cup (2 sticks) unsalted butter, at room temperature
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp pure vanilla extract
24 ounces semisweet chocolate cut into 1/4" chunks
Position rack in center of oven and preheat to 350ºF.
In medium bowl, combine flour, salt and baking soda; set aside. In an electric mixer, using paddle attachment, cream butter on medium speed until fluffy, about 2 minutes. Add dark brown and granulated sugar and mix on medium speed until thoroughly blended, scraping down sides of the bowl as necessary. On low speed, add eggs one at a time, mixing thoroughly between each addition and scraping down bowl wiht rubber spatula if necessary. Add vanilla extract and mix on low speed. Add flour mixture and mix until just combined. Add chocolate chunks and mix until well combined. Refrigerate batter until chilled, about 1 hour.
Line baking sheet with parchment paper and drop heaping tablespoonfuls of batter 2 inches apart. Bake for approximately 12-14 minutes, rotating baking sheet halfway through baking. Cookies are done when they are golden brown around the edges and soft on top. Let cool on a wire rack.