Chip Cookies

There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavour. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!

Ingredients

• 1/2 cup granulated sugar(100 g)
• 3/4 cup brown sugar(165 g), packed
• 1 teaspoon salt
• 1/2 cup unsalted butter(115 g), melted
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/4 cup all-purpose flour(155 g)
• 1/2 teaspoon baking soda
• 4 oz milk or semi-sweet chocolate chunks(110 g)
• 4 oz dark chocolate chunk(110 g), or your preference