Chunky Chocolate Cookies

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Preheat oven to 375° F and line a baking sheet with Reynolds® Parchment Paper

Sift the flour and sea salt in a bowl, set aside

In a mixer, mix together the unsalted butter, brown and granulated sugar, baking soda mixture, egg (one at a time), and vanilla until fully blended

Slowly add the flour mixture until all the dry and wet ingredients are incorporated (but do not over-mix)

Fold in chocolate chunks into cookie dough with spatula (do not over-work)

Use a medium-sized ice cream scooper to scoop out evenly-sized balls of dough and place on the lined baking sheet, about 2 inches apart

Bake for 8 – 10 minutes, remove from oven and allow to cool on the sheet for an additional 2 minutes

Carefully slide parchment paper onto a cooling to cool completely and store in an air-tight container