Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup (50g) granulated white sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 1/2 cups (255g) semi-sweet chocolate chunks

Instructions:

  1. Beat the softened butter, brown sugar, and white sugar on medium-high speed for 2-3 minutes until the texture is pale and fluffy.
  2. Add the egg and vanilla extract. Beat on medium speed until the mixture is smooth and completely combined.
  3. Lower the mixer speed and stir in the flour, baking soda, and salt. Mix only until flour streaks disappear, then fold in the chocolate chunks by hand with a spatula.
  4. Scoop the dough into 8 equal balls. Place on a tray and refrigerate for at least 30 minutes to solidify the fats.
  5. Preheat oven to 350°F (175°C). Place chilled dough balls on a lined baking sheet 3 inches apart. Bake for 10-12 minutes until edges are mahogany gold but centers remain soft.
  6. Let the cookies cool on the baking sheet for 5-10 minutes to allow the dense, chewy texture to set.