Martha Stewart'S Chocolate Chunk Cookies

• 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)

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.

flour, baking soda, salt, unsalted butter, sugar, brown sugar, vanilla, egg, egg white, chocolate

Taken from www.food.com/recipe/martha-stewarts-chocolate-chunk-cookies-192708 (may not work)