Preparation:
In a large bowl, whisk together the sugars, salt, and 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.
Fold in the chocolate chunks, then chill the dough for at least 30 minutes.
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 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that they can spread evenly. Don’t worry if they have an irregular shape, after baking the appearance will be normal.
Bake for 12-15 minutes, or until the edges have started to barely brown.
