Step 1

In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.

Step 2

Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.

Step 3

Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).

Step 4

Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.

Step 5

Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.

Step 6

Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.

Step 7

Bake for 12-15 minutes, or until the edges have started to barely brown.

Step 8

Cool completely before serving.

Step 9

Enjoy!