Chocolate Chunk Cookie Dough

• 1/2 pound (2 sticks) unsalted butter, softened, more for baking sheets
• 1 cup sugar
• 1 egg
• 3 cups all-purpose flour, more for work surface
• Pinch salt
• 1 teaspoon baking powder
• 1 tablespoon milk, or as needed
• 1 teaspoon vanilla extract
• 2 cups chopped, good-quality semisweet or bittersweet chocolate (about 8 ounces)

1. Use an electric mixer to cream together the butter and sugar; add egg and beat until well blended.
2. In a bowl, combine flour, salt and baking powder.
3. Add dry ingredients to butter and sugar, adding a little milk at a time as necessary to make dough just soft enough to handle.
4. Stir in the vanilla, then fold in the chocolate chunks.
5. Roll dough into a log about 1 1/2 to 2 inches in diameter, wrap well in plastic and freeze for at least 2 hours or up to several months.
6. When ready to bake, heat oven to 400 degrees and lightly grease a couple of cookie sheets.
7. Do not defrost dough.
8. With a thin-bladed or serrated knife, cut inch-thick slices from frozen log of dough, cut each into quarters, and put on prepared sheets, about 2 inches apart.
9. Bake until edges are lightly brown and the center set, 6 to 10 minutes.
10. Cool for about 2 minutes on sheets before using a spatula to transfer cookies to a rack to finish cooling.
11. Store cookies in a tightly covered container at room temperature for no more than a day or two.

unsalted butter, sugar, egg, allpurpose flour, salt, baking powder, milk, vanilla, bittersweet chocolate

Taken from cooking.nytimes.com/recipes/1012526 (may not work)