These cookies come from my friend Kaaren, whose brother bakes them for parties since she went gluten free. They use King Arthur flour for a chewier texture.

Ingredients:

3 1/2 cups all-purpose flour (spooned and leveled)
1 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
2 teaspoons coarse salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/4 cups packed light-brown sugar
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
l l/4 cups milk chocolate chips
8 ounces semisweet chocolate, chopped

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 until light and fluffy, 6 minutes. Reduce speed to medium low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips and chunks.
3. Using a l/4-cup ice-cream scoop or a large spoon, drop dough onto a parchment-lined baking sheet (you should have 24 balls) and refrigerate 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 to 18 minutes, rotating sheets halfway through. Transfer cookies to a wire rack and let cool. Bake remaining dough using new parchment.

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