Melt butter in the microwave in short bursts until it is mostly melted, then stir to melt the rest. Don’t let it bubble or boil because we want the water in the butter to remain. It should look like thick cream once the last bits of solid butter get stirred in.

Pour butter into a mixing bowl and add both sugars. Mix with a whisk until combined and it looks like sludge. Mix in vanilla and salt. Beat in egg until well incorporated and slight thickened. Sift flour and baking soda over the mixture and fold it in until mostly blended. Fold through chocolate chunks.

Cover the bowl with plastic wrap and chill dough for 30 minutes.

Preheat your oven to 375°F. Line two large baking sheets with parchment paper.

Scoop mounds of dough onto prepared baking trays (do not flatten them). Space them at least 3 inches apart because they will spread quite a bit. Bake for 10-12 minutes until evenly browned. Let cookies cool on tray for a minute before transferring to a wire rack to finish cooling.