Chocolate Chunk Cookie Dough

Directions

1. 1
   Use an electric mixer to cream together the butter and sugar; add egg and beat until well blended.
2. 2
   In a bowl, combine flour, salt and baking powder.
3. 3
   Add dry ingredients to butter and sugar, adding a little milk at a time as necessary to make dough just soft enough to handle.
4. 4
   Stir in the vanilla, then fold in the chocolate chunks.
5. 5
   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.
6. 6
   When ready to bake, heat oven to 400 degrees and lightly grease a couple of cookie sheets.
7. 7
   Do not defrost dough.
8. 8
   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.
9. 9
   Bake until edges are lightly brown and the center set, 6 to 10 minutes.
10. 10
    Cool for about 2 minutes on sheets before using a spatula to transfer cookies to a rack to finish cooling.
11. 11
    Store cookies in a tightly covered container at room temperature for no more than a day or two.