Hoopshek Chocolate Chip Cookies

So many of you have been asking and I finally gave in... Here you go! My beloved cookie recipe!

INGREDIENTS
1-1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup DARK brown sugar, packed (Has to be dark!)
6 Tablespoons of cold butter (3/4 of 1 cold stick of REAL butter)
1 large egg
2 teaspoons pure vanilla extract (Can never have too much, really.)
1/2 cup Guittard Real Milk Chocolate Chips
1/4 cup Guittard Real Milk Chocolate Chips, reserved for later

DIRECTIONS
1. Preheat oven to 325 degrees F. Line tray with foil if you want easy clean up. (No need for cooking spray)
2. Sift together flour, baking soda, and salt in a medium bowl. 
3. In a separate mixing bowl, cream together butter and brown sugar on medium speed just until it reaches a sandy consistency. On a low speed, add the egg and vanilla... Mix just until it all combines. 
4. Slowly add dry ingredients and the 1/2 cup chocolate chips into wet ingredients. Stir together just until combined. 
5. When scooping cookie dough, use a Tbsp. measuring utensil (just barely heaping with dough) before rolling them into little balls. I like to get all of my cookies scooped at once (so I don't have to keep washing my hands) I place them all on some wax paper before pressing the extra chocolate chips in... 
6. Place dough balls onto the cookie sheet [cook ONE tray at a time] for about 9-11 minutes... (cookies will be set, yet look and feel slightly under-baked.)
7. You can pretty much scoop them off the tray immediately and place onto some more wax paper for them to cool. 
8. Repeat steps 7-8 for remaining cookies. 

When cookies have cooled off, place them in a sealed container or baggie to help keep them soft and chewy. They are still excellent (maybe even better) the next day.

Good luck and enjoy! :)