Craving a cookie

Lately I have wanted cookies - the gooey chocolaty kind that are no good for you.  These are the kind that Jordan always wants but normally I try to hide bran flakes or whole wheat flour or some other fiber-filled ingredients he moans and groans and eats them anyway.  But as I have said this has not been the case lately.   So what do you do when it snows and the cable and Internet go out.  Well you make the most chocolaty cookies you can, and then you eat!

Classic Chocolate Chip Cookies
Makes 48 cookies

Hands-On Time: 20m
Total Time: 1hr 00m

Ingredients:
2 1/4 cups all-purpose flour, spooned and leveled
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups packed light brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cups semisweet chocolate chips
1 cups semisweet chocolate chunks
Directions:
1.Heat oven to 350° F. In a medium bowl, whisk together the flour, salt, and baking soda.

2.Using an electric mixer, beat the butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. One at a time, beat in the eggs, then the vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just combined (do not overmix). Mix in the chocolate chips and chunks by hand.

3.Drop heaping tablespoonfuls of the dough onto baking sheets, spacing them 2 inches apart.

4.Bake, rotating the baking sheets halfway through, until golden around the edges but still soft in the center, 12 to 15 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.