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1
Sift together the flour, baking soda, and salt into a medium bowl and set aside.
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2
Using a standing mixer fitted with a paddle attachment or a hand mixer, cream the butter and sugars on low speed until it is smooth and lump free, about 3 minutes.
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3
The smooth and lump-free is more important than how long it takes.
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4
Stop the mixer and scrape down the sides of the bowl and the paddle.
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5
Add the vanilla and egg and beat on low speed for 15 seconds, or until fully incorporated.
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6
Do not overbeat.
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7
Stop the machine and scrape down the sides of the bowl and the paddle.
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8
On low speed, add the flour mixture.
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9
Beat until just incorporated.
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10
Scrape down the sides of the bowl.
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11
Add the chocolate chunks and mix until they are just incorporated.
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12
If using a hand mixer, use a wooden spoon to stir them inches Refrigerate dough for at least an hour to overnight.
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13
Preheat oven to 350.
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14
Adjust racks to lower and upper thirds of the oven.
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15
Line two baking sheets with parchment paper or Silpats.
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16
Spoon the dough using a cookie scooper 2 inches apart onto the prepared baking sheets.
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17
(makes about 23 3-inch round cookies).
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18
Bake for 11-13 minutes or until golden brown around the edges, turning the sheets front to back and switching racks halfway through.
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19
Remove the sheet from the oven and carefully slide the parchment or Silpats directly onto a work surface.
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20
When cookies are set, remove them to a cooling rack.
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21
Wait at least 5 minutes before serving or 20 minutes before storing in an airtight container for up to 3 days at room temperature.
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22
They won't last that long.
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23
:).
