Place 2 racks in upper and lower
thirds of oven and preheat to 350 degrees.
Line 2 baking sheets with parchment.
You can butter the sheets
instead, but parchment is useful
here because the large chunks of
chocolate can stick to the pan.
Sift dry ingredients into a large
bowl, pouring back into bowl any
remaining bits of grain or other
ingredients in sifter.
Add butter and sugars to bowl
of a standing mixer fitted with a
paddle attachment. With mixer on
low speed, mix until butter and sugars
are just blended, about 2 minutes.
Use a spatula to scrape down
sides of bowl. Add eggs one at a
time, mixing until each is combined.
Mix in vanilla. Add flour mixture to
bowl and blend on low speed until
flour is barely combined, about
30 seconds. Scrape down sides
and bottom of bowl.
Add chocolate all at once to
batter. Mix on low speed until chocolate
is evenly combined. Use a
spatula to scrape down sides and
bottoms of bowl, then scrape
batter onto a work surface and use
your hands to fully incorporate
Scoop mounds of dough about
3 Tbsp. in size onto baking sheet,
leaving 3 inches between them, or
about 6 to a sheet.
Bake cookies for 16 to 20 minutes,
rotating sheets halfway
through, until cookies are evenly
dark brown. Transfer cookies, still
on parchment, to counter to cool
and repeat with remaining dough.
These cookies are best eaten warm
from oven or later that same day.
They will keep in an airtight container
for up to 3 days.