These chewy chai chocolate chunk cookies are the epitome of the perfect cookie: crispy edges and a soft, chewy center! Perfect for any time you have a cookie craving!
In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps.
Whisk in the egg and vanilla. You'll want to whisk it until light ribbons fall off the whisk when you lift it out of the bowl and hold it in the air.
Add in the flour, baking soda, and chai spice, then fold the mixture with a spatula. You'll want to be careful to not overmix this otherwise it'll cause the gluten in the flour to toughen which will result in cakier cookies and you don't want that!
Fold in the chocolate chunks evenly, then cover and chill the dough for at least 30 minutes. For a more intense flavor, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
When ready, scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet or silicone mat-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.
Sprinkle a pinch of sea salt flakes on top, if desired.
Bake for 15-17 minutes, or until the edges have started to just get crisp and the center still looks soft and uncooked. It will finish cooking while cooling.
Let cool until firmed up on the baking sheet before placing on a wire rack to finish cooling (otherwise the center may fall through your wire rack because of how soft the center is) and enjoy!