Chicharrón Chocolate Chip Cookies

In a smallish bowl, whisk together the flour, baking soda, and salt.
With a standing mixer on medium-high speed, beat together the eggs, granulated sugar, and light brown sugar until light and fluffy and about double in volume, about 3 minutes. Lower the speed, dump in the butter and vanilla, and beat until well combined.
Stop the stand mixer and, using a wooden spoon or rubber spatula, stir the flour mixture into the butter mixture just until combined. Gently stir in the chocolate and chicharrón. Be careful not to overmix the dough.
Cover the dough with plastic wrap and stash it in the fridge until it's firm, at least 2 hours and, ideally, overnight. The cookies taste best if you chill the dough overnight—the resting time allows the dough to develop more flavor.
When you're ready to bake, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
Drop the cookies by mounded tablespoonfuls onto the parchment paper, spacing the dough blobs about 2 inches apart. Bake for 10 to 12 minutes, or until the edges just start to brown and the middles are still soft.
Let the cookies cool on the baking sheet for 1 minute, then transfer them to a wire rack to cool completely.