Chocolate Chunk Cookies

Ingredients

• 2 3/4 cups all-purpose flour
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp table salt
• 1 cup unsalted butter, softened
• 1 cup packed light-brown sugar
• 3/4 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 4 oz. bittersweet chocolate, chopped into chunks
• 4 oz semi-sweet chocolate, chopped into chunks
• 4 oz milk chocolate, chopped into chunks
• 1 1/4 cups chopped Fishers Walnuts
• Maldon sea salt flakes, optional

Directions

1. Add the flour to a mixing bowl with the salt, baking soda, and baking powder; whisk for 30 seconds, then set it aside.
2. Fit your electric stand mixer with the paddle attachment, then beat the butter with the brown sugar and granulated sugar until creamy, about 1 – 2 minutes.
3. Mix in 1 egg until incorporated, then add the 2nd egg and the vanilla and mix again until everything is combined.
4. Turn the mixer to low speed and gradually add the flour mixture, stopping as soon as the dough comes together.
5. Fold in the chocolate chunks and walnuts.
6. Portion the dough into large balls, about 2 1/2 Tbsp each (45 grams each).
7. Set the dough balls on plates, cover them with plastic wrap, and refrigerate for 1 hour.
8. During the last 15 minutes of chilling, preheat the oven to 350 degrees.
9. Move the chilled dough balls onto baking sheets lined with Silpat or parchment paper, then lightly scatter sea salt over the tops if you want it. Leave any dough that is waiting its turn in the refrigerator.
10. Slide the sheets into the hot oven and bake about 11 – 12 minutes; the centers should still look under-baked, so resist the urge to push them longer.
11. Let the cookies rest on the baking sheet several minutes, then move them to a wire rack to finish cooling.
12. Store them in an airtight container.