Procedures

1. 1

   In a large bowl, beat together butter and sugar until light and fluffy, about four minutes.

2. 2

   Add salt and vanilla and beat one minute. Add egg and beat until combined.

3. 3

   Add half the flour and beat to combined. Scrape down sides of bowl with a spatula, add remaining flour, and beat until just incorporated. Use the spatula to fold in the dark and white chocolate chunks.

4. 4

   Wrap dough in plastic wrap and let chill in refrigerator for one hour.

5. 5

   Preheat oven to 375°F. Line two baking sheets with parchment paper.

6. 6

   Drop dough onto prepared baking sheets, using about one heaping tablespoon per cookie. Bake until cookies are brown at the edges and dry on top, about 14 minutes.