Preparation

In a bowl, stir together flour, baking soda, and salt. Set aside. Melt the butter over very low heat so you don’t lose any moisture and then cool to room temp. In a bowl, whisk the cooled melted butter and sugars together until light and fluffy. Add the egg and whisk until combined. Stir in the vanilla with a wooden spoon or spatula. With the same spoon/spatula, stir in the dry ingredients until just barely combined; some streaks of flour are okay. Stir in the chocolate chips. At this point there should be no visible flour streaks.

Scoop cookie dough onto a tray or plate with a 1.25 ounce cookie dough scoop (or make 1.5 tablespoon balls). Cover with plastic wrap and place in the fridge for 30 minutes. You can also freeze these guys and bake from frozen, adding a couple of extra minutes. When it’s time to bake, heat the oven to 375°F and arrange cookie dough on parchment paper lined baking trays, leaving 2-3 inches between each cookie. Sprinkle with flaky sea salt and bake until the tops are cracked and lightly golden, 10-12 minutes, rotating the pan halfway through. Cool on the pan, and enjoy!