Chocolate-Chunk Cookies

1/2 lb Unsalted butter; room temperature
1/2 ts Salt
1 tb Vanilla extract
3/4 c Dark brown sugar; packed
1/2 c Granulated sugar
1 lg Egg
1/2 ts Baking soda
2 c All-purpose flour; sifted
1 c Chocolate; chopped

Beat butter, salt and vanilla in electric mixer with paddle until fluffy. Add sugars; beat until lightened in color, 4 minutes. Beat in egg. Add baking soda and flour; beat on lowspeed until just incorporated. Mix in chocolate. Refrigerate dough for 1 hour. Heat oven to 400 F. Roll 1/4 cup dough into ball. Place on a parchment-lined baking sheet. Repeat, placing 4 on each of 2 baking sheets. Bake 7 minutes, rotate pans between oven shelves, and bake until just browned around edges, 6 to 8 minutes more. Meanwhile, prepare a third baking sheet. Cool sheets on wire racks for 2 minutes, then transfer cookies to racks to cool completely. Bake third sheet 12 to 14 minutes; repreat cooling process.

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