Chocolate Chunk Cookies (Icebox Cookies)

From The Culinary Institute of America's Gourmet Meals in Minutes cookbook

• Ready In: 45 mins
• Serves: 4
• Yields: 16 cookies

Ingredients

• 1 1⁄2 cups all-purpose flour
• 1⁄2 teaspoon baking soda
• 3⁄4 teaspoon salt
• 1⁄2 cup unsalted butter, softened
• 1⁄2 cup sugar
• 1⁄3 cup light brown sugar, packed
• 1⁄2 tablespoon vanilla extract
• 1  egg
• 1  cup  semisweet chocolate chunk

Directions

1. Sift together the flour, baking soda, and salt.
2. In the bowl of an electric mixer, cream the butter and sugars on medium speed with the paddle attachment, scraping down the bowl periodically, until the mixture is smooth and light in color, about five minutes.
3. Combine the eggs and vanilla. Add to the butter-sugar mixture and blend until fully incorporated, scraping down the bowl as needed. On low speed, mix in the sifted dry ingredients and the chocolate chunks until just incorporated.
4. Shape the dough into one sixteen-inch log on a piece of waxed or parchment paper, wrap tightly in plastic wrap, and refrigerate or freeze until firm enough to slice into sixteen pieces. (Dough can alternatively be scaled into two-tablespoon portions and baked immediately.).
5. Arrange the cookies on the parchment-lined baking sheets in even rows.
6. Bake at 375ËšF until golden brown around the edges, about twelve to fourteen minutes. Cool completely on cookie sheets.