Preheat oven to 375F°. In a medium bowl, combine dry ingredients: flour, baking powder, baking soda and salt. In a large bowl or stand mixer, cream softened butter and sugars. Scrape sides of bowl often and well. Add egg and vanilla. Mix well. Remember to scrape your bowl prior to each new addition. Gradually add in 1/2 cup dry ingredients at a time. Do so until all of your flour mixture is incorporated well. Stir in chocolate chunks.
On a prepared baking sheet, drop 1/4 cup portions. A heaping large cookie scoop is almost equivilent to 1/4 cup. It doesn't have to be perfect. Plan on only five cookies per residential size baking or cookie sheet. **Be sure that if you should choose to refrigerate or freeze any of this dough, bring it to room temperature prior to dropping on your cookie sheet and baking.
Using a large metal spatula, press down on each dropping of cookie dough to flatten it out.
Bake for 10-14 minutes in a 375F° oven. Bake only until the edges are just turning slightly golden. Remove from oven, let cool several minutes on the tray prior to transferring to a cooling rack.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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