1 cup (250 ml) unbleached all-purpose flour

1 pinch salt

1/2 cup (125 ml) unsalted butter, softened

3/4 cup (180 ml) brown sugar

1 egg

2 oz (55 g) white chocolate, coarsely chopped

2 oz (55 g) milk chocolate, coarsely chopped

2 oz (55 g) semi-sweet chocolate, coarsely chopped

With the rack in the middle position, preheat the oven to 200°C (400°F). Line 2 baking sheets with parchment paper.

In a bowl, combine the flour and salt. Set aside.

In another bowl, cream the butter and brown sugar with an electric mixer. Add the egg and beat until smooth and creamy. With a wooden spoon, stir in the dry ingredients and chocolate.

With floured hands, shape dough into balls, about 15 ml (1 tablespoon) each. Arrange 9 balls on each cookie sheet. Bake one sheet at a time until the cookies just start to brown around the edges, about 7 minutes. The cookies will be very soft in the middle.

Let cool on the cookie sheet.

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