Chocolate Chunk Cookies (X rated)

Unbelievably Good Chocolate Chunk Cookies

Found this after much trial and error thanks to http://debbiekoenig.com/2011/12/14/the-best-homemade-chocolate-chip-cookies-in-the-entire-world/   Judy and Dan gave them a 9.5.    - Carol

1 ½ cups all-purpose flour

½ t. baking soda

½ t. salt

¼ pound (1 stick) cold unsalted butter, cut into 

     ½  inch pieces

½ cup sugar

¾ cup tightly packed light brown sugar

1 ½ t. vanilla extract

1 large egg, at room temperature, lightly beaten

7 oz bittersweet chocolate, cut into 1/2 inch chunks [I just used half a 12-oz bag of bittersweet Ghiardelli chocolate chips]

1. Sift together the flour, baking soda, and salt into a medium bowl and set aside.
2. Using a standing mixer fitted with a paddle attachment or a hand mixer, cream the butter and sugars on low speed until smooth and lump free, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.
3. Add the vanilla and egg and beat on low speed for 15 seconds or until fully incorporated. Do not overbeat. Stop the machine and scrape down the sides of the bowl and the paddle.
4. On low speed, add the flour mixture. Beat until just incorporated. Scrape down the sides of the bowl. Add the chocolate chunks and mix until they are just incorporated. If using a hand mixer, use a wooden spoon to stir them in.
5. Refrigerate dough for at least an hour.
6. Preheat oven to 350. Adjust racks to lower and upper thirds of the oven. Line two baking sheets with parchment paper or Silpats. Spoon the dough using a cookie scooper 2 inches apart onto the prepared baking sheets. (makes about 23 3-inch round cookies)
7. Bake for 11-13 minutes [it’s 13 in my oven] or until golden brown around the edges, turning the sheets front to back and switching racks halfway through.

Remove the sheet from the oven and carefully slide the parchment or Silpats directly onto a work surface. 

When cookies are set, remove them to a cooling rack. Wait at least 5 minutes before serving or 20 minutes before storing in an airtight container for up to 3 days at room temperature.

Holy Fucking Shit, these are good.