The Ultimate Chewy and Soft Chocolate Chunk Cookies

I joined yet another group: The Cookie Carnival. It is basically the same idea as the Daring Bakers only with cookies. Every month we get the same cookie recipe and we all try it out and blog about it. I figured this would be a good group to join because I bake cookies every month for Operation Baking Gals anyways and I'm always looking for new cookie ideas.

The cookie selection for November was The Ultimate Chewy and Soft Chocolate Chunk Cookies from Regan Daley's book "In The Sweet Kitchen." This made a ton of cookies. I send a few to my brother in college, a few to solider in Iraq, and still had six leftover for my hubby who always complains that I make all these cookies and he never gets any. The verdict: This cookie definitely lives up to its name!!! I'm not normally a Chocolate chip cookie fan (because I'm a weirdo who likes the more unusal cookies out there!), but these were amazing!!! My husband was deeply impressed. I imediately added this cookie to my index card of recipes. This will definitely be a staple cookie that use in Operation Baking Gals every month...and for my hubby...when he's been nice to me. ;-)

The Ultimate Chewy and Soft Chocolate Chunk Cookies

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

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.

4. 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.