1. Preheat the oven to 375°F (190°C). Line two cookie sheets with parchment paper; set aside.
2. Whisk together the flour, baking soda and salt in a bowl; set aside.
3. In the bowl of a stand mixer fitted with the paddle, or using a hand-held mixer, beat the butter for 1 minute. Beat in the sugars until the mixture is quite light, 3–5 minutes. Scrape down the dough.
4. Beat in the egg. Beat in the vanilla. Remove the bowl from the stand.
5. Using a wooden spoon, stir the flour mixture into the butter mixture, in two additions. Stir in the chocolate chips and chopped chocolate.
6. Drop batter by heaping tablespoonfuls onto prepared cookie sheets, spacing them about 2-inches (5 cm) apart. You should be able to get about 12 blobs on a regular-sized cookie sheet. Flatten slightly.
7. Bake in the center of the preheated oven until set and lightly browned around the edges, 8–10 minutes. Cool on the pan on a wire rack for 2 minutes. Transfer the cookies to a wire rack to cool completely. Repeat with the remaining cookie dough, cooling the pans slightly before adding unbaked cookie dough to it. (Cookies can be stored in an airtight container at room temperature for up to 5 days). Makes about 3 dozen cookies.

Recipe by: Daphna Rabinovitch

Photo credit: Michael Alberstat