Double Dark Chocolate Chunk Cookies

Preheat the oven to 350 (325 convection) and line 2 baking sheets with parchment.  Using your electric mixer, cream together the butter and sugar for about 5 minutes until the mixture has lightened in color and is light and fluffy.  Scrape down the sides of the bowl, add the eggs and vanilla and beat for another minute.

In a medium bowl, whisk together the 5 dry ingredients and add all at once to the butter mix – mix on low speed until just combined.  Add in the chocolate chunks and either stir on low speed again or stir by hand until the chocolate is evenly distributed.  I used my new cookie scoop to scoop perfect tablespoon-sized balls, and you want the dough balls to be about 2 inches apart.  (Here’s where you can sprinkle a touch of salt onto each cookie – how could that not be good!).  They don’t spread much, but I feel like they bake more evenly when properly spaced.  I found that using the cookie scoop, cooking 2 trays at a time (at 325 on convection for 2 more trays at a time), the cookies needed 11 minutes exactly and I got just over 4 dozen.  Allow the cookies to rest on the hot baking sheet for a few minutes before removing them to a rack to cool completely.  You will need to defend them as they cool.