I've always preferred soft cookies to crunchy ones, especially when it comes to chocolate chip cookies. I've tried oodles of recipes, and I think this is finally The One.
I found it on the Food Network website, here. The only modifications I made were that I used light brown sugar instead of dark, and semi-sweet chocolate chunks instead of chips.
I made these cookies jumbo sized for a friend whose turn it was to bring birthday treats to work. I used a 1/4 cup cookie scoop to portion out the refrigerated dough. (That's the trick to having soft cookies---chilled dough!)
Make sure you leave plenty of room for the cookies to spread out a little bit. Cool on the pan for a few minutes, then transfer to a cooling rack to cool completely. Or eat a few while still warm. Ohhh, so good!
Chewy Chocolate Chunk Cookies
2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 sticks unsalted butter, softened
1 3/4 cups packed dark brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Sift the flour, salt, baking powder and baking soda together into a large bowl.
Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes (use the paddle attachment for a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. 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 10 minutes on the baking sheets, then transfer to racks to cool completely.