Makes 36 cookies
8 tablespoons (4 ounces) butter, softened but still cool
¾ cup (6 ¼ ounces) firmly packed dark brown sugar
½ cup plus 1 tablespoon (4 ounces) granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon kosher salt
1 ¼ cups plus 3 tablespoons (7 ounces) all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
1 ½ cups (8 ounces) bittersweet chocolate, chopped the size of chocolate chips, or bittersweet chocolate chips
¾ cup (3 ounces) chopped walnuts (optional)
In a large bowl, using a wooden spoon, cream together the butter and brown and granulated sugars until smooth but not overmixed or use the paddle attachment with a stand mixer. Beat on medium speed for 1 to 2 minutes, and then scrape down the sides of the bowl before continuing.
Add the egg, vanilla, and salt and stir just until combined. Sift in the flour, baking soda, and baking powder and stir gently just until combined.
Add the chocolate and nuts and stir just until evenly distributed throughout the dough. Cover and refrigerate for 30 minutes.
Position the racks in the upper third and lower third of the oven and preheat the oven to 350F. Line 2 baking sheets with parchment paper.
Scoop up 1-inch balls of dough with a spoon or mini scoop and set them 2 inches apart on the prepared pans.
Bake the cookies, rotating the pans after 7 to 9 minutes, for 13 to 17 minutes, or until the cookies are golden brown. If you like a very soft cookie, bake them for 13 minutes. If you like a crisp cookie, bake them for 17 minutes. Transfer to racks and let cool.
MY NOTE: I baked my cookies for 10 minutes on a non-stick baking sheet without parchment paper. I left the cookies to cool slightly (and continue to bake) on the hot baking sheet before removing them to the wire rack.
From Demolition Desserts by Elizabeth Falkner
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