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 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