The Cookie

Step 1: In a bowl whisk together the dry ingredients (flour - baking soda); set aside. In the bowl of an electric mixer beat the sugars with the butter until light and fluffy and doubled in volume (3-5 minutes).

Step 2: With the mixer on medium speed beat in eggs one at a time and then add the vanilla. With the mixer on low add the flour mixture, just one spoonful at a time, you will need to pause and scrape down the bowl. Stir in the chopped chocolate.

Step 3: Using a tablespoon scoop out the dough onto baking sheets that were lined with parchment paper -- these should be about 1 1/2 inch balls. Repeat with the remaining dough. Cover baking sheets with waxed paper and chill for one hour (***baking sheets can be placed in freezer and once frozen the balls can be placed in a zip lock bag for up to 3 months and baked directly from freezer)

Step 4: Preheat oven to 350 degrees F. Arrange the dough balls onto parchment lined baking sheet a few inches apart to allow for spreading. Sprinkle cookies with kosher salt. Bake for 12-15 minutes, rotating pans halfway through until cookies are not wet looking and golden brown around edges.

Step 5: Let cookies rest for 5 minutes on cookie sheets and then transfer them to wire racks to cool completely.