Ultimate Chocolate Chip Cookies

This is Anne posting a recipe Staci made. :) While I might not have been the cookie maker, I had the honor of being a cookie eater and these were super yummy. They were in the Oct 09 issue of Everyday Food. To quote from Everyday Food, "These cookies are crispy at the edges, chewy in the center, and loaded with two kinds of chocolate." No alterations to the recipe, make, eat and eat some more!

Ingredients:
3 1/2 cups all purpose flour (spooned and leveled)
1 1/4 tsp baking soda
1 1/4 tsp baking powder
2 tsp salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temp
1 1/2 cups packed light-brown sugar
1 cup sugar
2 large eggs
1 1/2 tsp pure vanilla extract
1 1/4 cups milk chocolate chips
8 oz semisweet chocolate, chopped

Directions:
1. In a bowl, whisk together flour, baking soda, baking powder and salt.
2. In a large bowl, using an electric mixer, beat butter and sugars on medium-high speed until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, on at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips and chunks.
3. Using a 1/4 cup ice cream scoop or a large spoon, drop dough onto a parchment lined baking sheet (you should have 24) and refrigerate for 1 hour. Preheat oven to 350 with racks in upper and lower thirds. Arrange 6 unbaked cookies, 3 inches apart, on each of two parchment-lined baking sheets. Bake until edges are light golden brown, 17-18 minutes, rotating sheets halfway through baking. Transfer cookies to a wire rack and let cool. Bake remaining dough using new parchment.

To Freeze: Freeze unbaked cookie on a baking sheet until firm; store in a resealable plastic bag in the freezer up to 1 month. Bake from frozen.