Chewy in the middle, crisp at the edges, and full of real chocolate flavor, these cookies will make you forget all about waxy, bland chocolate chips. Use whatever chocolate you like best; I always go dark. Chopping the chocolate by hand yields pieces that ooze quite a bit during baking. If that bothers you, line your sheets with parchment paper.

Chocolate Chunk Cookies

Yield: 2 to 3 dozen Time: About 30 mintes
2 cups flour
1 teaspoon salt
3/4 teaspoon baking soda
2 sticks butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
8 ounces chocolate, chopped
  1. Heat the oven to 375°F. Mix the flour, salt, and baking soda in a bowl and set aside.
  2. Cream together the butter and sugars until light and fluffy; add the eggs one at a time and beat until well blended, then mix in the vanilla. Add the dry ingredients to the dough and stir until they are just incorporated. Fold in the chocolate.
  3. Drop tablespoon-size mounds of dough onto ungreased baking sheets about 2 inches apart. Bake for 8 to 10 minutes, until lightly browned. Cool for about 3 to 5 minutes on the sheets before transferring the cookies to a wire rack to finish cooling. Theses will keep in an airtight container for a day or two.