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Chocolate Chunk Cookies

Chocolate Chunk Cookies: Preheat your oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper. 

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

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth. Add the sugars and beat until light and fluffy. Scrape down the sides of the bowl as needed. Add the egg, egg yolk, and vanilla extract and beat until well combined.

Add the flour mixture to the creamed mixture and beat just until incorporated. Stir or beat in the chocolate chunks. If the batter is quite soft, cover and refrigerate until firm (about 30-60 minutes).

For large cookies, take about 1/4 cup (55 grams) of batter and form it into a round ball (can also use an ice cream scoop). Place six balls of batter on each baking sheet, spacing them several inches apart (about 8 cm). With the palm of your hand, gently flatten each ball into a round. Bake the cookies for about 14 - 16 minutes, or until they are golden brown around the edges but still a little soft in the center. (The longer you bake the cookies the more crispy they will be.) Rotate your baking sheet front to back about halfway through the baking time. Remove from oven and place on a cooling rack. Let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to finish cooling.

Makes about 18 large cookies.

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Chocolate Chunk Cookies:

2 cups (260 grams) all purpose flour

1 teaspoon (6 grams) baking soda

1/4 teaspoon salt

3/4 cup (170 grams) unsalted butter, at room temperature

2/3 cup (130 grams) granulated white sugar

2/3 cup (140 grams) firmly packed light brown sugar

1 large egg (50 grams without shell), at room temperature

1 large egg yolk (18 grams), at room temperature

1 1/2 teaspoons pure vanilla extract

1 1/2 cups (220 grams) semi sweet or bittersweet chocolate chunks (can use chocolate chips)