Our Favorite Chocolate Chunk Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 4 (3.53 ounce) packages CACAO RESERVE BY HERSHEY'S 65% Extra Dark Chocolate with Cacao Nibs, cut into 1/2-inch pieces*

Directions

Position a rack in the upper third of the oven and preheat the oven to 350°F.

Whisk together the flour, baking soda, and salt together in a medium bowl.

With an electric mixer on medium speed, beat the butter, brown sugar, granulated sugar, and vanilla for about 3 minutes, or until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Reduce the speed to low, add the flour mixture in 2 batches, and beat just until blended. Stir in the chocolate with a rubber spatula.

Drop the dough by level tablespoonfuls 2-inches apart onto ungreased baking sheets.

Bake the cookies 1 sheet at a time for 12 to 14 minutes, or until dark golden brown. Let the cookies stand on the baking sheet on a wire rack for 5 minutes. Transfer with a wide metal spatula to wire racks to cool. Repeat with the remaining dough.

Note: If you can't find the specific chocolate called for, you can substitute another chocolate with about the same intensity-the higher the percent of cacao solids (labeled as % cacao) in a bar, the more intense the chocolate flavor. Bars labeled simply as bittersweet, semisweet or dark can be used in any recipe calling for any recipe calling for chocolate of less than 70% cacao.