Chocolate Chunk Cookie Dough

½ 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)

Nutritional Information
- Nutritional analysis per serving (10 servings)
  494 calories; 26 grams fat; 15 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 63 grams carbohydrates; 2 grams dietary fiber; 32 grams sugars; 5 grams protein; 67 milligrams cholesterol; 79 milligrams sodium

At least 3 dozen cookies

Use an electric mixer to cream together the butter and sugar; add egg and beat until well blended.
In a bowl, combine flour, salt and baking powder. Add dry ingredients to butter and sugar, adding a little milk at a time as necessary to make dough just soft enough to handle. Stir in the vanilla, then fold in the chocolate chunks.
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.
When ready to bake, heat oven to 400 degrees and lightly grease a couple of cookie sheets. Do not defrost dough. 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. Bake until edges are lightly brown and the center set, 6 to 10 minutes. Cool for about 2 minutes on sheets before using a spatula to transfer cookies to a rack to finish cooling.
Store cookies in a tightly covered container at room temperature for no more than a day or two.

30 minutes