These Chunky Chippers Are Gloriously, Unapologetically Huge

Preheat the oven to 350°F. Arrange the oven racks in the lower-middle and upper-middle positions. Line two rimmed baking sheets with parchment paper and set aside.

Cream the butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment or a large bowl if using a hand mixer, combine the softened butter, granulated sugar, brown sugar, vanilla, salt, baking powder, and baking soda. Gradually turn the mixer up to medium speed and beat until well combined and the mixture has lightened in color significantly and the mixture is well aerated, about 5 minutes, stopping and scraping the bowl and paddle halfway through to ensure everything is mixed well.

Add the remaining ingredients: Add the egg and mix on medium speed until incorporated, about 15 seconds. Pour in the flour, all at once, and mix until combined, about 20 seconds on low speed. Don't be afraid to stop the mixer and go in with your spatula to tackle any stubborn bits.

Turn the mixer off and toss in the chocolate chunks. Use your spatula or clean hands to mash and fold the chocolate evenly throughout the dough. I don't recommend using a mixer to incorporate the chocolate, as the large chunks can really rattle the bowl too much.

Portion: Transfer the dough to a cutting board and divide it into 8 equal portions. I do this by dividing the dough into quarters, then dividing each quarter in half. Roll each portion into a ball, then place the dough balls, evenly spaced, on the two parchment-lined baking sheets. These cookies spread, so they need their space!

Simple Tip! You can freeze the dough balls for up to 2 months, ready for any baking emergencies you might encounter.

Bake and serve: Bake, switching and rotating the sheets halfway through, until the edges of the cookies are just starting to brown, about 18 minutes. Let the cookies cool on the baking sheets for at least 15 minutes before diving in. Store leftover cookies in an airtight container at room temperature for up to 1 week.