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
