From Bromberg Bros. Blue Ribbon Cookbook: Better Home Cooking by Bruce Bromberg, Eric Bromberg & Melissa Clark, 2010
1 cup (2 sticks) unsalted butter, at room temperature
1 cup (packed) dark brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups Ghiradelli 60% Cacao Chocolate Chips (1 11.5oz bag)
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
In the bowl of an electric mixer, cream together the butter and the sugars until light and fluffy, 2 to 4 minutes. Scrape down the sides
of the bowl and add the egg and vanilla; beat to combine.
In a small bowl, mix the flour, baking soda and salt. Add the dry ingredients to the mixer in three additions, scraping down the sides of
the bowl between each addition. Mix until just combined and then stir in the chocolate chips.
Using your two teaspoon ice cream scoop (or two teaspoons) portion out the dough and place on the baking sheets. Leave at least 2
inches of space around each cookie. Bake for 15 to 18 minutes, until the cookies are golden brown and just set (they will crisp up as
they cool). Transfer the cookies to a wire rack to cool.
Yield: 6 dozen cookies