2 teaspoons vanilla extract
1 1/2 cups semi-sweet chocolate chunks
Place two racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line two baking sheets with parchment or spray with non-stick spray. Keep in mind that the chocolate chunks may stick to the pan without the parchment.
Sift the dry ingredients into a large bowl. In another bowl, mix butter and both sugars for about 2 minutes or until creamed together. Add the eggs one at a time, mixing well with each addition. Mix in the vanilla. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined. Add the chocolate chunks and mix with your hands until everything is well incorporated and dough has formed together. This dough is a bit more crumbly than some doughs but it comes together well and bakes up beautifully.
Scoop mounds of dough (about 1 1/2 tablespoons, about the size of a walnut in the shell) onto baking sheets leaving about 3 inches between cookies. I used 11x17" baking sheets and got 12 cookies per sheet.
Bake cookies for about 16-18 minutes, rotating the sheets halfway through, until the cookies are evenly brown. Let cookies cool for about 2 minutes then transfer to a cooling rack. Repeat procedure with remaining dough. Yields about 44 3" cookies.
Nutrition info per 3" cookie: 137 calories; 6.1g fat; 3.6g sat fat; 21mg cholesterol; 106mg sodium; 18.7g carbs; 1g fiber; 1.8g protein