Chocolate Chunk Cookie Dough

1. 1

   Use an electric mixer to cream together the butter and sugar; add egg and beat until well blended.

2. 2

   In a bowl, combine flour, salt and baking powder.

3. 3

   Add dry ingredients to butter and sugar, adding a little milk at a time as necessary to make dough just soft enough to handle.

4. 4

   Stir in the vanilla, then fold in the chocolate chunks.

5. 5

   Roll dough into a log about 1 1/2 to 2 inches in diameter, wrap well in plastic and freeze for at least 2 hours or up to several months.

6. 6

   When ready to bake, heat oven to 400 degrees and lightly grease a couple of cookie sheets.

7. 7

   Do not defrost dough.

8. 8

   With a thin-bladed or serrated knife, cut inch-thick slices from frozen log of dough, cut each into quarters, and put on prepared sheets, about 2 inches apart.

9. 9

   Bake until edges are lightly brown and the center set, 6 to 10 minutes.

10. 10

    Cool for about 2 minutes on sheets before using a spatula to transfer cookies to a rack to finish cooling.

11. 11

    Store cookies in a tightly covered container at room temperature for no more than a day or two.

* Per serving · 4 servings · Values may vary.

No additional tips available.