The Best Chewy Chocolate Chip Cookies

• granulated sugar3½ oz
• brown sugar5¾ oz
• salt1 teaspoon
• unsalted butter½ cup
• large egg1
• vanilla extract1 teaspoon
• all-purpose flour5½ oz
• baking soda½ teaspoon
• milk or semi-sweet chocolate chunks4 oz
• dark chocolate chunk4 oz

Instructions

1. 1

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

2. 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.

3. 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).

4. 4

   Fold in the chocolate chunks, then chill the dough for at least 30 minutes.

5. 5

   For a more intense toffee-like flavor and deeper color, chill the dough overnight.

6. 6

   The longer the dough rests, the more complex its flavor will be.

7. 7

   Preheat oven to 350°F (180°C).

8. 8

   Line a baking sheet with parchment paper.

9. 9

   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.

10. 10

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

11. 11

    Cool completely before serving.

12. 12

    Enjoy!