1-In a large bowl, whisk together the: In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
2-Whisk in the egg and vanilla, beating: 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-Sift in the flour and baking soda,: 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-Fold in the chocolate chunks, then chill: 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.
5-Preheat oven to 350°F (180°C): Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
6-Scoop the dough with an ice-cream scoop: 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.
7-Bake for 12-15 minutes, until the edges: Bake for 12-15 minutes, until the edges have started to barely brown.
8-Cool completely before serving: Cool completely before serving.
9-Enjoy: Enjoy!