Preheat the oven to 400°F.
In a stand mixer with the paddle attachment, combine the dry mix (no chocolate yet) with butter and mix at the lowest speed just long enough to incorporate.
Add the egg and vanilla extract into the mixer bowl while the paddle is on lowest speed. Once added, adjust to speed 4 and mix for 1 minute.
Open the Guittard semi-sweet chocolate chunks (go ahead nibble on a few). Return the mixer to lowest speed, add the chocolate and mix until evenly spread throughout the dough.
Stop the mixer and scoop the dough onto a silpat-lined baking pan. You should get about 12 cookies (depending on how much dough you eat).
Bake in the 400°F oven for about 8 minutes. Rotate the pan and then bake for an additional 4 minutes.
Remove the cookies when they are golden brown and the chocolate has slightly melted. Remember, they will continue to bake a little and firm up on the pan.
Let the cookies cool for 5 minutes (or as long as your patience will allow). Enjoy with lots of cold milk.
Instructions are from the Specialty's Semi-Sweet Chocolate Chunk Cookie Mix box.