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1
Position a rack in the middle of oven; preheat to 350.
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2
Grease several large baking sheets or coat with nonstick cooking spray, or line with baking parchment.
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3
In a large bowl, vigorously stir the brown sugar into the butter until well blended, mashing out any sugar lumps with the back of a spoon.
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4
Vigorously stir in the egg, vanilla, and salt until the mixture is well blended.
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5
Stir in the 2 cups plus 1 tablespoon flour and morsels just until evenly incorporated.
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6
If the dough is very soft, stir in 1 more tablespoon flour.
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7
Drop the dough by heaping 1 tablespoons, spacing about 2 1/2 inches apart on the baking sheets (alternately, scoop up balls of dough using a 1 1/2-inch diameter spring-loaded scoop).
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8
With greased fingertips, pat down the tops to even the mounds slightly.
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9
Bake one sheet at a time for 8-12 minutes or until the cookies are barely tinged all over and slightly darker at the edges.
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10
Rotate the pans from front to back about halfway through if needed for even browning.
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11
Transfer the baking sheets to wire racks; let stand until the cookies firm up slightly, about 3 minutes.
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12
Using a wide spatula, transfer the cookies to the wire racks; let cool completely before packing airtight.
