quintessentail chocolate chip cookies

prep time:  tbd
cook time:  12- 15 minutes
servings:  4 dozen

1 1/2 cups flour
1/2 teaspoon baking soda
1 stick butter
1/2 cup sugar
1/2 cup packed light brown sugar
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
8 ounces bittersweet chocolate - cut in 1-inch pieces

1.  sift together flour and baking soda and set aside.  in a large bowl, cream butter until lemony yellow, about 2 minutes.  scrape down sides of bowl and paddle.  add sugar, brown sugar and salt.  continue creaming mixture on medium speed until it is smooth and lump free, about 1 minute.  scrape down sides.

2.  add egg and vanilla and beat on low speed for 15 seconds or until they are fully incorporated.  do not over-beat.  scrape down sides.

3.  heat oven to 350 degrees with the rack position in the lower third of the oven.  line 2 baking sheets with parchment.  spoon heaping teaspoons of dough 2 inches apart onto baking sheets.  bake one sheet at a time for 12 - 15 minutes, until lightly browned, rotating the baking sheet front to back halfway through.  remove from heat and slide parchment off baking sheet and onto a work surface.  allow cookies to cool for at least 5 minutes before serving.

- new york times, june 2013

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