Here’s the redux. This is a half batch version.

Carla Rollins/Gourmet Chocolate Chunk Cookies

1 1/2 cups all-purpose flour (I round up to 7 oz by weight)
3/4 teaspoons baking soda
3/4 teaspoons salt
4 oz (1 stick) unsalted butter, melted and cooled completely
3/4 cups packed light brown sugar
1/2 cup granulated sugar
2 large eggs (watch directions!)
3/4 teaspoons vanilla
8 oz (or as much as you want) excellent quality baking chocolate – 58 to 70% cacao, chopped into chunks (such as above).

Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.

Stir together flour, baking soda, and salt; set aside.

Beat together butter and sugars in a large bowl with an electric mixer at high speed for 2-3 minutes. The mixture will become pale and a bit lighter.

Beat 1 egg with a fork in a small bowl and add a little less than 1 tablespoon of it plus the 1 remaining whole egg to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. By hand, stir in flour mixture until just blended, then stir in chunks.

At this point, chill the dough for many hours. I recommend chilling overnight.

Scoop about 1/4 cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment. (I don’t always flatten the mounds).
Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.

Note: I take the cookies out when the cookies are brown around the edges and look underdone in the center. They will cook internally as they cool. If you find the edges are cooking way too fast, try baking the cookies at 350 degrees instead.

Makes about 14 large (4 1/2-inch) cookies.

These are big, kind of flat (but not ugly) and have chewy centers with crisp edges. They taste like bake shop cookies.