These are awesome cookies. The danger is, not being able to control yourself around them and that goes for hubby and kids also. Best to portion them out, a few at a time like nuggets of gold. Enjoy them.
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
3/4 cup tightly packed light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 large egg, at room temperature, lightly beaten
6 to 7 ounces bittersweet chocolate chunks (one generous cup; it’s fine to just use half a 12-oz bag)
Sift together the flour, baking soda, and salt into a medium bowl and set aside.
Using a stand mixer fitted with a paddle attachment or a hand mixer, cream the butter and sugars on low speed until it is smooth and lump free, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle. Add the vanilla and egg and beat on low speed for 15 seconds, or until fully incorporated. Do not overbeat. Stop the machine and scrape down the sides of the bowl and the paddle.
On low speed, add the flour mixture. Beat until just incorporated. Scrape down the sides of the bowl. Add the chocolate chunks and mix until they are just incorporated. If using a hand mixer, use a wooden spoon to stir them in.
Refrigerate dough for at least an hour, and preferably 24-36 hours.
Preheat oven to 350°F. Adjust racks to lower and upper thirds of the oven.
Line two baking sheets with parchment paper or silicone mats.
Spoon the dough, using a large cookie scooper or a tablespoon, 2 inches apart onto the prepared baking sheets.
Bake for 11-13 minutes or until golden brown around the edges but still soft, almost underdone-looking, in the center.
To ensure even baking, turn the sheets front to back and switch racks halfway through.
Remove the sheets from the oven and carefully slide the parchment or silicone mats directly onto a work surface.
When cookies are set, remove them to a cooling rack. Wait at least 5 minutes before serving or 20 minutes before storing in an airtight container for up to 3 days at room temperature.
Geez Louise !! these are good.
Thanx to: http://debbiekoenig.com/2011/12/14/the-best-homemade-chocolate-chip-cookies-in-the-entire-world/