½ cup sugar
¾ cup brown sugar, packed
1 tsp salt
115g unsalted butter, melted
1 egg
1 tsp vanilla extract
1 ¼ cups all-purpose flour
½ tsp baking soda
220g milk chocolate chunks (or combo)
Whisk together the sugars, salt, and melted 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). Fold in the chocolate chunks, then chill the dough for at least 30 mins or overnight. Preheat oven to 180°C. Line a baking sheet with parchment paper. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 10 cm of space between cookies and 5 cm of space from the edges of the pan so that the cookies can spread evenly. Bake for 12-15 mins, or until the edges have started to barely brown. Cool completely before serving.
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