1/2 cup (113 g) unsalted butter – room temperature
1/2 cup (110 g) light brown sugar
1/4 cup (50 g) granulated sugar
1 tsp vanilla extract
1 large egg – room temperature
1 cup (128 g) all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 pound (200 g) dark chocolate 70% – cut into chunks
Instructions:
Preheat the oven to 180°C / 350°F.
Add the softened butter and two types of sugar into a large bowl. Using a stand mixer or hand mixer, cream the mixture until light and fluffy. Add the vanilla, egg, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Using a spatula, fold in the chocolate chunks.
Using a large spoon or ice-cream scoop, scoop the mixture and drop it on the baking tray lined with baking sheet. Arrange them about 2 inches apart as they will spread out during baking. Depending on the size of your cookies, bake for exactly 9 – 11 minutes (any longer will result in dried out cookies). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
