Step 1

In a stand mixer on medium speed, beat butter, sugar, and brown sugar for 2 minutes.

Step 2

Add egg and vanilla and mix on medium speed for 2 minutes. Scrap down the sides of the bowl occasionally.

Step 3

Mix in flour, baking soda and salt until just incorporated.

Step 4

Stir in chocolate chunks and white rabbit candies.

Step 5

Portion out 2 tbsp. of cookie dough and place it on a baking sheet lined with parchment paper. Repeat with remaining dough. Refrigerate for 30 minutes, then roll the dough in between your palms to form balls. Repeat with remaining dough. Refrigerate for 30 minutes more, for a total of one hour.

Step 6

Preheat the oven to 350˚F. Bake the cookies for 12-15 minutes until the edges are golden brown and the center is slightly gooey. Depending on the size of your cookie sheet, you may need to bake in batches.

Step 7

Transfer to a cooling rack and top with more chocolate chunks, white rabbit candies, and Maldon sea salt flakes if desired. Serve warm.