step 1 Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
step 2 In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
step 3 Add eggs and vanilla extract, mixing until well combined.
step 4 In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
step 5 Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
step 6 Fold in the chocolate chunks.
step 7 Scoop large balls of dough (about 1/4 cup each) onto the baking sheet, spacing them apart.
step 8 Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
step 9 Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
Storage and Reheating Tips
Store cookies in an airtight container at room temperature for up to 4 days. To reheat, microwave for 8-10 seconds for that fresh-from-the-oven gooeyness. You can also freeze the dough balls for up to 2 months and bake straight from frozen—just add 2 extra minutes to the baking time.
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