Tasty's Ultimate Chewy Chocolate Chip

In a large mixing bowl, whisk together granulated sugar, packed brown sugar, salt, and warm melted butter until a smooth paste forms with no lumps.

Add the egg and vanilla extract, whisking vigorously for 1-2 minutes until glossy and light ribbons trail from the whisk.

Sift the flour and baking soda into the wet ingredients, then fold gently with a rubber spatula just until no dry flour pockets remain (do not overmix).

Fold in both milk/semi-sweet and dark chocolate chunks evenly throughout the dough.

Cover and chill the dough in the refrigerator for at least 30 minutes (or chill overnight for an intense caramel/toffee depth of flavor).

Preheat your oven to 350°F (180°C) and line a large baking sheet with parchment paper.

Scoop large dough balls with an ice cream scoop, placing them at least 4 inches apart on the sheet to allow room for spreading.

Bake for 12-15 minutes until the edges are golden brown while the center remains slightly soft. Cool completely on the sheet.