Makes 7 cookies.
2 ounces semisweet chocolate, chopped
1 1/2 tablespoons unsalted butter
1/4 cup firmly packed light brown sugar
1 tablespoon well-beaten egg
1/2 teaspoon pure vanilla extract
1/4 teaspoon baking soda
Pinch of salt
1/4 cup all-purpose flour
Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set it aside.
Place the chocolate and butter in a medium, microwave-safe bowl; microwave on medium power until soft, about 1 1/2 minutes. Stir until smooth. Stir in the brown sugar; whisk in the egg, vanilla, baking soda, and salt until well blended. Stir in the flour. Cover and refrigerate until the dough is firm, about 30 minutes.
Spoon the dough by tablespoonfuls onto the prepared baking sheet, spacing them about 2 inches apart. Bake until the cookies have puffed them flattened, about 14 minutes. Transfer to wire racks to cool.
This recipe is reprinted with permission from Debby Maugans's book, Small Batch Baking for Chocolate Lovers, St. Martin's Press, 2011.
Susan Russo of Food Blogga.