Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon table salt
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup granulated sugar
2/3 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
8 ounces bittersweet chocolate, chopped into small chunks
Preparation
In a bowl, combine flour, baking soda, baking powder, and salt; set aside.
Cream butter and sugars in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add eggs and vanilla; beat until combined. Add flour mixture; beat until combined. Stir in chocolate.
Divide dough in half, and place on sheets of plastic wrap or parchment. Roll each half into a log about 1 1/2 inches in diameter. Refrigerate until firm, 2 hours or overnight, or freeze up to 3 months.
Preheat oven to 350 degrees. Place a Silpat (a French nonstick baking mat) or parchment paper on a baking sheet; set aside. Unwrap logs; cut into 1/4-inch-thick slices. Place on baking sheet, leaving 1 1/2 inches between cookies. Bake until golden, 10 to 12 minutes. Transfer to a wire rack to cool. Serve, or store in an airtight container up to 2 weeks.
