Preheat oven to 350. Line cookie sheets with parchment paper.

In a medium sized bowl whisk together flour, salt, and baking soda.

In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.

Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not over mix. Fold in the chunks of Terry's Chocolate Orange.

It is best to chill this dough very well before baking. This helps to prevent them spreading too much on the pan as they bake.

Form cookies by dropping a rounded tablespoon spoon of dough on the prepared cookie sheet 3 inches apart. I use a large cookie dough scoop which works well too. I like to reserve a few pieces of chocolate to poke into the top of the cookie dough portions which makes them even more visually appealing. Bake until light brown around the edges, about 12-15 minutes, depending on cookie size. For larger cookies like these, I usually only bake about 6 per sheet.

Over baking is the biggest problem with most chocolate chunk cookies. Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven. Thinking they are a little underdone is probably a good thing. Experiment by baking only a couple of cookies at a time to see what the perfect baking time is for your oven.

Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly.

To freeze individual portions of cookie dough roll the dough in about 1½ inch balls and lay them on a piece of parchment paper or waxed paper on a cookie sheet then press down slightly with the heel of your hand. Freeze them completely before storing them in an airtight container. Separate the layers of cookie dough balls with waxed paper or parchment paper. To bake place the frozen portions on a parchment lined cookie sheet and let them thaw at room temperature for 20-30 minutes before baking.