Step 1: Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, and vanilla on medium-high speed until super light and fluffy, 3–5 minutes.

Step 2: Using a spatula, scrape down sides of bowl. With mixer on low speed, slowly add flour, followed by chocolate chunks. and beat just to blend.

Step 3: Divide dough in half, then place each half on a large piece of plastic wrap. Fold plastic over to cover dough and protect your hands from getting all sticky. Using your hands, form dough into a log shape; rolling it on the counter will help you smooth it out, but don't worry about getting it totally perfect. Each half should form logs that are 2 to 2¼ inches in diameter. Chill until firm, about 2 hours.

Step 4: Preheat oven to 350℉. Line a two rimmed baking sheets with parchment paper. Brush outside of logs with egg wash. Roll logs in turbinado sugar (this is for those really delicious crispy edges).

Ingredients:

Step 5: Slice each log into ½ inch thick rounds. Arrange on prepared baking sheet about 1 inch apart. Sprinkle with sea salt. Bake cookies until edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating them all.