YOU SAID:

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. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies). 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. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly. Bake for 12-15 minutes, or until the edges have started to barely brown. Cool completely before serving. Enjoy!

INTO JAPANESE

大きなボウルで、砂糖、塩、バターを泡だて器で混ぜ合わせ、固まりのないペーストができるようにします。 卵とバニラを泡だて器で泡立て、軽いリボンが泡だて器から落ちるまで叩き、しばらくそのままにしてから混合物に戻します。 小麦粉と重曹をふるいにかけ、へらで混ぜ合わせます（混ぜすぎないように注意してください。

BACK INTO ENGLISH

In a large bowl, mix sugar, salt and butter in a whisk to create a lump-free paste. Whisk the eggs and vanilla with a whisk, tap until the light ribbon falls off the whisk, leave for a while and then return to the mixture. Sift flour and baking soda

INTO JAPANESE

大きなボウルに砂糖、塩、バターを泡だて器で混ぜて、しこりのないペーストを作ります。 卵とバニラを泡だて器で泡立て、軽いリボンが泡だて器から落ちるまで軽くたたき、しばらく放置してから混合物に戻します。 小麦粉と重曹をふるいにかける

BACK INTO ENGLISH

Mix sugar, salt and butter in a large bowl with a whisk to make a lump-free paste. Whisk the eggs and vanilla with a whisk, tap until the light ribbon falls off the whisk, leave for a while and then return to the mixture. Sift flour and baking soda

INTO JAPANESE

大きなボウルに砂糖、塩、バターを泡だて器で混ぜて、しこりのないペーストを作ります。 卵とバニラを泡だて器で泡立て、軽いリボンが泡だて器から落ちるまで軽くたたき、しばらく放置してから混合物に戻します。 小麦粉と重曹をふるいにかける

BACK INTO ENGLISH

Mix sugar, salt and butter in a large bowl with a whisk to make a lump-free paste. Whisk the eggs and vanilla with a whisk, tap until the light ribbon falls off the whisk, leave for a while and then return to the mixture. Sift flour and baking soda