Bittersweet Chocolate Chunk Cookies

I make these cookies with pieces from a bittersweet chocolate bar, but they could be made with semisweet or dark chocolate, if you prefer. I buy a bar, then break off chunks to create a difference in size and shape.

1 ½ cups all-purpose flour
½ tsp. baking soda
½ tsp. salt
1 stick unsalted butter, browned and cooled
1 ¼ cup dark brown sugar, lightly packed
1 ½ tsp. vanilla extract
1 large egg, plus 1 egg yolk
4-5 oz. bar semi-sweet or bittersweet chocolate, broken into chunks

Sift together the flour, baking soda, and salt into a medium bowl and set aside.

Using a standing mixer fitted with a paddle attachment or a hand mixer, cream the butter and sugar on low speed until it is smooth and lump free.

Add the vanilla, egg, and egg yolk 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.

On low speed, add the flour mixture in stages. Beat until just incorporated. Scrape down the sides of the bowl. Add the chocolate chunks and mix with a wooden spoon until they are just incorporated.

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 into golf ball sized portions. Batter should make approximately 12 cookies.

Bake for 13-15 minutes or until golden brown around the edges, turning the sheets front to back and switching racks halfway through. Remove from the oven, and put hot cookies on a cooling rack to let cool and settle.

* To brown the butter, melt butter over medium low heat in a silver, or light colored saucepan. Butter will melt and pop, then begin to change color. Swirl pan, butter will begin to smell nutty, and should be removed from heat when it is caramel in color. About 3-5 minutes. Put brown butter in a large mixing bowl to cool before adding the rest of the ingredients, about 20-30 minutes.