Cookie Carnival - November Challenge

Well, this was my first Cookie Carnival challenge.  I was super excited about it.  Still am!! :)  The challenge was from the book In The Sweet Kitchen: The Definitive Baker's Companion by Regan Daley.  The recipe is THE ULTIMATE CHEWY and SOFT CHOCOLATE CHUNK COOKIES.  I love soft and chewy cookies, so I was really hoping this recipe would come out right for me.  Well, guess what?  I loved the cookies!  I think I ate a total of 5 last night.  Hey, this was my first challenge and so for doing it right I felt I deserved a little treat....for 5!  They are fabulous dipped in milk.  Also, you get so much batter, that it makes a ton of cookies.  I knew that me and my husband didn't need that many cookies, so I just cooked a few and took the rest of the batter and wrapped it really well in wax paper and aluminum foil, then froze it.  Now, whenever I'm in the mood for some fabulous cookies I can just pull out the dough and get ready to bake!  My picture here isn't that great, but I'll get some more pics tonight and post.  I hope everyone enjoys these cookies!  They are perfect for the holiday's!  Here's the recipe:

The Ultimate Chewy and Soft Chocolate Chunk Cookies

INGREDIENTS

1 cup unsalted butter at room temp

1 cup tightly packed light brown sugar

1/2 cup granulated sugar

2 large eggs

1 1/2 tsps. pure vanilla extract

3 cups plus 2 tbsp. all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

16 oz. flavorful bitter or semi-sweet chocolate, coarsely chopped

INSTRUCTIONS

1. Preheat oven to 350 F. Line two baking sheets with parchment paper, or lightly butter them, and set aside.  In the bowl of an electric mixer, or stand mixer fitted with paddle attachment, or a large bowl if mixing by hand, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla.

2. Sift the flour, baking soda and salt together in a small bowl. Add the dry ingredients to the butter-sugar mixture, and mix until just combined. Fold in the chocolate chunks.

3. Using your hands, shape knobs of dough about the size of a large walnut and place them 2 inches apart on the baking sheets. Stagger the rows of cookies to ensure even baking. Bake 12-15 for smaller cookies, 14-17 for larger ones or until the tops are a light golden brown. If the cookies are neither firm nor dark when they are removed from the oven, they will cool chewy and soft. Cool the cookies on the sheets for 5 minutes, then transfer to wire racks to cool completely. If somehow they don't get inhaled immediately, they may be stored airtight at room temperature for up to one week.

ENJOY!