Chock-Full of Chocolate Chip Cookies
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup packed light brown sugar
6 tablespoons granulated sugar
1 large egg
1 teaspoon vanilla extract
24 oz. dark chocolate raspberry filled chip cookies
Preheat the oven to 350 degrees Farenheit.
Sift the flour, baking soda, and salt into a medium bowl and set aside.
In a large bowl, using an electic mixer on medium speed, beat the butter, brown sugar, and granulated sugar until smoothly blended (one minute). Add the egg and vanilla and mix until blended (one minute). On low speed, add the flour mixture, mixing until it is incorporated. Mix in the chocolate chips until evenly distributed.
Use a tablespoon to drop heaping spoonfuls of dough onto prepared baking sheets, spacing the cookies 3 inches apart.
Bake the cookies one sheet at a time until the edges are lightly browned and the centers are golden, about 15 minutes.
Cool the cookies on the baking sheets for 10 minutes.