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1
Sift together flour and baking soda and set aside.
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2
In the bowl of a standing electric mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes.
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3
Scrape down sides of bowl and paddle.
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4
Add sugar, brown sugar and salt.
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5
Continue creaming mixture on medium speed until it is smooth and lump free, about 1 minute.
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6
Stop mixer and scrape down sides of bowl and paddle.
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7
Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated.
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8
Do not over-beat.
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9
Scrape down sides of bowl and paddle.
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10
On low speed, add sifted flour mixture.
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11
Beat slowly until all of the flour is incorporated.
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12
Scrape down sides of bowl.
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13
Add chocolate chunks and mix in.
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14
Heat oven to 350 degrees with the rack positioned in the lower third of the oven.
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15
Line 2 baking sheets with parchment.
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16
Spoon heaping teaspoons of dough 2 inches apart onto baking sheets.
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17
If not baking right away, remove small handfuls or spoonfuls of dough from mixer and plop them down on the middle of a sheet of parchment or wax paper, creating a log about 1 1/2 inches wide and 12 inches long.
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18
Fold parchment over, creating a sausage.
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19
Chill for at least 1 hour, preferably overnight.
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20
Using a serrated knife, slice chilled dough into 1/3-inch-thick rounds and place them 2 inches apart, in staggered rows, on parchment-lined sheets and proceed.
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21
(Dough will keep nicely, tightly wrapped, in the refrigerator for 1 week, or in the freezer for up to 1 month.
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22
Thaw frozen dough at room temperature for 30 minutes before slicing.)
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23
Bake one sheet at a time for 12 to 15 minutes, until lightly browned, rotating the baking sheet front to back halfway through.
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24
Remove from heat and slide parchment off baking sheet and onto a work surface.
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25
Allow cookies to cool for at least 5 minutes before serving, or for at least 20 minutes before storing in an airtight container.
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26
They will keep for up to 3 days at room temperature.
