2/3 cup room temperature butter 2/3 cup sugar 1/3 cup packed dark brown sugar 1 egg 1 tsp. vanilla Pinch of salt 2 (1 oz.) squares unsweetened chocolate, melted 1 ½ cups all-purpose flour 1/3 cup dark chocolate chips 1/3 cup white chocolate chips Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper. You may need 3 cookie sheets depending on the size of the baking sheets used. In large bowl combine butter, both types of sugar, egg, vanilla, salt and melted chocolate. Beat until fully incorporated and light and fluffy. Add the flour all at once. Some cookie recipes call for a gradual addition of flour, but I find it works best to add it all at once – that is, if you have a strong arm where you can stir it in quickly but not “over beat” it. If you do not have a strong arm – add it gradually. Stir until just combined – do not over mix the dough! We want cookies here and not bread. If you continue to stir the gluten will develop in the flour and the cookies will bake up more like little mounds of bread…not good. Gradually fold in the dark and white chocolate chips. Drop heading tablespoon size dough balls on the cookie sheets – leaving about 2 ½ inches between each cookie for more even baking. Place into preheated oven for exactly 17 minutes. Please also only bake one cookie sheet at a time – do not crowd the oven. The tops of the cookies (after 17 minutes) will look dry – this is how you will know that the cookies need to be removed from the oven. Leave them on the cookie sheet to cool completely before eating. That is – if you can wait that long. I usually have a burnt mouth at the end of this process…