Martha Stewart's Chocolate Chunk Cookies

adapted from http://www.amateurgourmet.com/

• Ready In: 1 hr
• Yields: 36 cookies

Ingredients

• 2  cups all-purpose flour
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1  cup unsalted butter, room temperature
• 1  cup granulated sugar
• 1⁄2 cup  packed dark brown sugar
• 2  teaspoons pure vanilla extract
• 1  large egg
• 1  large  egg white
• 12  ounces  semisweet chocolate chunks (about 2 cups)

Directions

1. Preheat the oven to 375F, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper; set aside.
2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
3. In another bowl, beat the butter and both sugars on medium speed with an electric mixer until light and fluffy (about 3 minutes) scraping down the sides of the bowl as needed.
4. Add the vanilla, whole egg, and egg white, beating on low speed until well combined (about 1 minute).
5. Add flour mixture in two batches; mix until just combined.
6. Mix in chocolate.
7. Shape 2 heaping tablespoons of dough at a time into balls and place about 1 1/2 inches apart on prepared baking sheets.
8. Bake, rotating sheets halfway through, until cookies are golden brown, about 18 minutes.
9. Transfer parchment and cookies to a wire rack to cool completely.
10. Cookies can be kept in an airtight container at room temperature for up to 4 days.