Dark Chocolate Chunk Cookies

These cookies are my current obsession.  They have the perfect balance of sweet and salty.  And they're soft and chewy.  And you can't help but make noises when you eat them.  Best of all they are a cinch to whip up.  They stay chewy for a few days, but are definitely best warm out of the oven with a tall glass of cold milk.

One reason these cookies are so awesome is the use of a good dark chocolate.  The boldness of the dark chocolate mixes so nicely with sugar & salt in the dough.  I used one of these Ghiradelli "Intense Dark" chocolate bars.  The dark chocolate makes the cookie, so don't skip on this ingredient.
Here's the skinny...
Ingredients
3/4 cup butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
2 teaspoons vanilla
2 cups flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 3.5 oz dark chocolate bar, chopped (or 1 cup bittersweet chocolate chips)
Directions
Preheat oven to 350 degrees.
Using electric mixer cream butter & sugar until fluffy & light in color.  Add egg & vanilla and beat until fluffy.  Mix in flour, cornstarch, baking soda, and salt.

Using spoon stir in chocolate chunks.  (Make sure when chopping the chocolate not to get the pieces too small, you need those big hunks of chocolate in the cookie... you NEED them!)
On greased cookie sheet drop heaping tablespoonfuls of cookie dough about 2 inches apart.  Bake for 8-10 minutes, until edges are barely golden brown.  Do not cook longer than 10 minutes!  Let cool for a few minutes & enjoy!