slightly adapted from smittenkitchen.com • makes about 18 cookies
1/2 cup (1 stick) butter, softened
¼ cup cane sugar
3/4 cup plus 2 tablespoons packed light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
Heaping 1/4 teaspoon salt
1 3/4 cups all-purpose flour
6 oz semi-sweet chocolate, chopped
- Heat oven to 350°F and line a baking sheet with parchment paper or a silicon baking mat.
- In a large bowl, cream the butter and sugars together until light and fluffy, about 5 minutes. Add egg and vanilla. Beat in salt and baking soda, then the flour until just mixed. The dough will be a little crumbly at this point. Stir in the chocolate chunks.
- Scoop cookies into 1 1/2 tablespoon (use #40 scoop if you have one) mounds, spacing them apart on the prepared baking sheet. Bake for 12-13 minutes, until golden on the outside but still soft inside. Let cool for a few minutes on the baking sheet and then transfer to a cooling rack.