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½ cup granulated sugar
¾ cup light brown sugar, packed
1 teaspoon kosher salt
½ cup (1 stick) unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
4 ounces milk or semi-sweet chocolate chunks
4 ounces dark chocolate chunks
PREPARATION
1. In a large bowl, whisk together the granulated and brown sugar, salt, and butter until a paste form with no lumps.
2. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before dissolving.
3. Sift in the flour and baking soda, then fold with a spatula until just incorporated. (Be careful not to overmix, which will cause the gluten in the flour to toughen, resulting in cakier cookies).
4. Fold in the milk and dark chocolate chunks.
5. Chill the dough for 2 hours, or, for a more intense toffee-like flavor and deeper color, overnight. The longer the dough rests, the more complex its flavor will be.
6. Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
7. Using a 2½-ounce ice cream scoop or a ⅓ cup measure, scoop the dough onto the prepared baking sheets, leaving at least 4 inches (10 cm) of space between each cookie and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly. A half sheet pan should fit no more than 6 cookies.
8. Bake for 12-15 minutes, or until the edges have started to lightly brown. Let cool completely before serving.
9. Enjoy!
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