The sugars, salt, and butter should be well combined in a large basin until a smooth paste formed.

The egg and vanilla should be whisked in while continuing to beat until thin ribbons start to form on the whisk and drop back into the mixture.

Sprinkle the flour and baking soda into the mixture, then incorporate it with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).

The dough should chill for at least 30 minutes after the chocolate pieces have been added. Refrigerate the dough for an entire night to give it a flavor and color more akin to toffee. The flavor of the dough will get more nuanced the longer it rests.

Oven should be heated to 350°F (180°C). Use parchment paper to cover a baking sheet.

Using an ice cream scoop, portion the dough onto a baking sheet fitted with parchment paper, leaving at least 4 inches (10 cm) between cookies and 2 inches (5 cm) between cookies and the pan's corners to allow for equal spreading.

Bake for 12 to 15 minutes, or until just beginning to brown around the edges.

Prior to serve, complete cooling.

Enjoy!