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The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Estimated values based on one serving size. 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.
Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be. Line a baking sheet with parchment paper. Bake for 12-15 minutes, or until the edges have started to barely brown.