The Best Chewy Chocolate Chip Cookies

Ingredients

• ½ cup granulated sugar (100 g)
• ¾ cup brown sugar (165 g), packed
• 1 teaspoon salt
• ½ cup unsalted butter (115 g), melted
• 1 egg
• 1 teaspoon vanilla extract
• 1 ¼ cups all-purpose flour (155 g)
• ½ teaspoon baking soda
• 4 oz milk or semi-sweet chocolate chunks (110 g)
• 4 oz dark chocolate chunk (110 g), or your preference

Preparation

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

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