* All I had on hand was some Ghirardelli bittersweet chocolate. It worked perfectly but I would love to try this with even darker chocolate. *
Position the racks in the lower and upper thirds of the oven and preheat to 350F. Line cookie sheets with parchment paper.
In a small bowl, sift the flour and baking soda. Stir in salt and set aside.
Put the chopped chocolate in a fine-mesh strainer and shake to remove the small chocolate 'dust' fragments. Set aside.
In a large bowl, Beat half the butter ( 1 stick ) on medium speed until smooth. Add both sugars and remaining butter, and beat until well combined. Continue to beat for about 3 more minutes till light and creamy. Scrape down the sides and beat in the eggs one at a time, beating well after each addition. Add the dry ingredients on low and mix to combine. I had to add mine a little but at a time. Mix in the chocolate with a large spatula and keep folding it in until the chocolate is evenly incorporated.
Using about 2 level Tbsp. per cookie, shape into balls. Arrange the cookies 2 inches apart. Bake for 12 minutes, or until the tops are no longer shiny. Switch the position of the pans ( lower to upper ) and rotate halfway through baking time. For my cookies, I set the timer for 12 minutes exactly. After 6 minutes I switched and rotated without pausing the timer. This resulted in the perfect cookie texture.
~ Une Gamine dans la Cuisine ~