Chewiest chocolate chip cookies

Whisk sugars, butters, and salt until a paste forms & there are no lumps.

Whisk in egg & vanilla until soft ribbons form and remain for a short while until falling back into mixture.

Sift in flour & baking soda with spatula. Do not over stir or your cookies will become airy.

Fold in chocolate chips and chocolate chunks/morsels. Feel free to add roasted pecans, toasted walnuts, or other types of mix-ins.

Cover and refrigerate overnight or at least 3 hours to get a toffee-like yummm.

Preheat oven to 350°. Line baking sheet with parchment paper. Use full size ice cream scoop to scoop cookies on baking sheet.

Use scoop to make 6 at a time per sheet. Bakes 12 large cookies total.

Bake 12-15 minutes until edges start to brown. Remove and let cool 3 minutes on baking sheet. They will harden after they cook a few hours so be mindful not to overbake.