Ingredients
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1 sq. (1 oz.) unsweetened chocolate
8 Tbsp. unsalted butter (room temperature)
1/2 c. packed dark brown sugar
1/3 c. granulated sugar
1 tsp. vanilla
1/2 tsp. salt
1 egg
1/2 tsp. baking soda
1 c. flour
12 oz. coarsely chopped semi-sweet chocolate
Preparation
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In a double boiler over simmering water, melt the unsweetened chocolate.
Allow to cool to room temperature.
In a large bowl, combine butter, sugar, vanilla and salt.
Beat until fluffy.
Beat in egg and baking soda.
Stir in cooled chocolate and flour.
Stir in the chopped chocolate.
Transfer to small bowl and refrigerate 4 hours or overnight.
Preheat oven to 350\u00b0.
Lightly grease baking sheet.
Use 2 to 3 tablespoons of dough (golf ball size) for each cookie and shape into ball.
Only bake 5 or 6 cookies at a time. Bake 12 minutes.
Do not overbake!
Cool on cookie sheet for 2 minutes, then transfer to paper towel for 2 minutes, then transfer to a rack to cool.
(Cool sheets between batches.)
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