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1
Place two racks in the upper and lower thirds of the oven and preheat to 350F Line two baking sheets with parchment.
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2
Although you can butter the sheets instead, parchment is useful for these cookies because the large chunks of chocolate can stick to the pan.
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3
Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.
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4
Add the butter and the sugars to the bowl of a standing mixer fitted with a paddle attachment.
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With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes.
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6
Use a spatula to scrape down the sides of the bowl.
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7
Add the eggs one at a time, mixing until each is combined.
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8
Mix in the vanilla.
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Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds.
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10
Scrape down the sides and bottom of the bowl.
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11
Add the chocolate all at once to the batter.
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12
Mix on low speed until the chocolate is evenly combined.
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13
Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out onto a work surface, and use your hands to fully incorporate all the ingredients.
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14
Scoop mounds of dough about 3 tablespoons in size onto the baking sheet, leaving 3 inches between them, or about 6 to a sheet.
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15
Bake the cookies for 16 to 20 minutes, rotating the sheets halfway through, until the cookies are evenly dark brown.
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16
Transfer the cookies, still on the parchment, to the counter to cool, and repeat with the remaining dough.
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17
These cookies are best eaten warm from the oven or later that same day.
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18
They'll keep in an airtight container for up to 3 days.
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Notes.
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This dough is made to go straight from the bowl into the oven.
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However, for freshly baked cookies anytime, you can refrigerate some of the dough for later.
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22
Be sure to scoop out the balls of dough before chilling, as the cold dough is too difficult to scoop.
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Also, remember that cookies baked from chilled dough will be thicker than those made from room-temperature dough.
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This dough--scooped, chilled, and wrapped in plastic--will last in the refrigerator for one week--assuming it doesn't get eaten first!
