...with a lil' twist: Perfect Chocolate Chip {Chunk} Cookies

Everyone needs a go-to chocolate chip/chunk cookie recipe. My personal favorite (and what I think makes a perfect cookie) is when it's thin, crispy on the outside and soft and chewy on the inside. And my recipe below delivers just that. Perfect for the holidays just around the corner or for a simple Tuesday night, share this delicious, perfect chocolate chip cookie with the ones you love (or a treat just for you!).

Perfect Chocolate Chip {Chunk} Cookies
Prep Time: 10 Minutes / Bake Time: 11 Minutes / Makes: 24 Cookies

Ingredients:

2 Sticks of Softened Butter
1 Cup Dark Brown Sugar
1/2 Cup Granulated Sugar
2 Tsp Vanilla Extract
2 Large Eggs, At Room Temperature
2 Cups All Purpose Flour
1 Tsp Salt
1 Tsp Baking Powder
6 Oz. Semisweet Chocolate
6 Oz. Bittersweet Chocolate

Directions:

Preheat the oven to 350 degrees with two racks towards the middle of the oven.

Fitted with the paddle attachment, cream the butter, sugars, eggs and vanilla until well combined.

Sift together the flour, salt and baking powder into a bowl.

Turn the mixer on low and slowly mix the dry ingredients into the butter/sugar mixture. Mix until just incorporated (don't over mix). Take a rubber spatula and mix the bottom to ensure there is no flour at the bottom.

Fold in the two kinds of chocolate chunks into the mixture.

With a 1 3/4 inch ice cream scoop, scoop the mixture and place on a parchment paper-lined baking sheet about 2 per row (the cookies spread thin).

Lightly press down on the dough with damp fingers. Sprinkle on some granulated sugar.

Place the sheet trays on the two middle racks in the oven.

Bake for 5 minutes, then switch the trays and turn them around. Continue baking for 6 minutes (don't go over the total time of 11 minutes, they're going to look undone but will continue to cook out of the oven while leaving the inside soft and chewy). Once done, take pans out and let the cookies sit for 5 minutes on the trays. Transfer to a cooling rack.