Chocolate Chip Chunk Cookies

1 cup butter, softened (room temperature: soft but not melted)
1cup white sugar
1cup dark brown sugar
2 eggs
2 tsp vanilla
Beat well and add dry ingredients already mixed:
3 cups flour
1 Tbp baking powder
1 tsp salt
Mix well and add:
1c milk chocolate morsels
1 1/2 cup chocolate chunks

Cream together the butter and both sugars in a hand mixer or stand mixer, for 2-4 minutes on medium.  It should be light and fluffy.  This helps the sugar melt into the butter and adds air.  For more on creaming butter and sugar, go here: https://www.kingarthurflour.com/blog/2015/04/27/creaming-butter-sugar
Then add the 2 eggs, and vanilla.  Mix until combined and smooth.
In a separate bowl, combine the dry ingredients into a sifter and sift into the bowl to mix. 
Add half of this at a time to the wet ingredients and mix until you can't see any more flour and the mixture looks consistent (no dry/crumbly spots).  Once it looks consistent, stop mixing.  Otherwise they'll turn out flatter/crisper. 
Then stir in chocolate chips and chunks. 

Refrigerate dough until chilled.  If necessary, you might need to cook up 6 right away just to keep the vultures at bay.  Then cook as needed at 375 for about 9 minutes, depending on how big you make them.  Don't use a darkened pan.  No need to grease pan.  Cook just until the cookies look dry and let cool on pan for a few minutes before removing to rack or plate.  Step back for safety from voracious hordes.