Butterscotch Chocolate Chunk Cookies (david's

1 c Unsalted butter

; at room temperature 1 c Light brown sugar; firmly

-packed 1/2 c Dark brown sugar; firmly pac

-ked 3/4 ts Vanilla extract; (optional)

1 Egg

1/8 ts Salt

1 1/2 c Unbleached all-purpose flour

2 c Semisweet chocolate

; cut in coarse chunks Recipe by: The Washington Post 10/30/96 Preheat oven to 400 degrees. Line two baking sheets with parchment paper. Cream the butter with both sugars until very well blended. Mix in the vanilla and egg, then fold in the salt, flour and chocolate chunks. Form into small or large balls (walnut-sized or golf-ball-sized, as desired). Place on the baking sheets and press down slightly. Bake until done, about 10 to 12 minutes. Cool on racks. (Makes about 2 dozen large or 4 dozen

small). Recipe from Marcy Goldman, a professional baker and food writer based in Montreal.
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