1/2 lb Unsalted butter — room
Temperature
1/2 ts Salt
1 ts Vanilla extract
3/4 c Dark brown sugar — packed
1/2 c Granulated sugar
1 lg Egg
1/2 ts Baking soda
2 c All-purpose flour — sifted
1 c Chocolate — chopped
Beat butter, salt and vanilla in electric mixer with paddle until fluffy.
Add sugars; beat until lightened in color, 4 minutes. Beat in egg. Add
baking
soda and flour; beat on lowspeed until just incorporated. Mix in
chocolate.
Refrigerate dough for 1 hour. Heat oven to 400 F. Roll 1/4 cup dough into
ball. Place on a parchment-lined baking sheet. Repreat, placing 4 on each
of 2
baking sheets. Bake 7 minutes, rotate pans between oven shelves, and bake
until just browned around edges, 6 to 8 minutes more. Meanwhile, prepare a
third baking sheet. Cool sheets on wire racks for 2 minutes, then transfer
cookies to racks to cool completely. Bake third sheet 12 to 14 minutes;
repreat cooling process.
Yields
11 Servings