Chocolate Chip Cookies (Ultimate)

These cookies are crispy at the edges, chewy in the center, and loaded with two kinds of chocolate. Feel free to add 2 cups chopped walnuts or pecans to the dough.

3½ cups all-purpose flour, unbleached, spooned and leveled
1¼ tsp. baking soda
1¼ tsp. baking powder
2 tsp. coarse sea salt
1¼ cups (2½ sticks) butter, room temperature
1½ cups light brown sugar
1 cup sugar
2 large eggs
1½ tsp. pure vanilla extract
1¼ cups milk chocolate chips
8 oz semi-sweet chocolate, chopped

In a bowl, whisk together flour, baking soda, baking powder, and salt.

In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips and chunks.

Using a ¼-cup ice-cream scoop or a large spoon, drop dough onto a parchment-lined baking sheet (you should have 24) and refrigerate 1 hour.

Preheat oven to 350°F, with racks in upper and lower thirds. Arrange 6 unbaked cookies, 3” apart, on each of two parchment-lined baking sheets.

Bake until edges are light golden brown, 17-18 minutes, rotating sheets halfway through. Transfer cookies to a wire rack and let cool. Bake remaining dough using new parchment.

Makes 24.