Preparation

• In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high until light and creamy, about 3 minutes.
• Add the eggs and vanilla and mix on low until completely combined.
• Add the flour mixture all at once and mix on low until just combined.
• Add the chocolate chips and mix into the batter on low just until combined.
• Transfer the mixing bowl to the refrigerator and refrigerate for 20 minutes.
• Heat oven to 350°F / 177°C.
• Lightly grease a sheet pan or line it with a baking mat or parchment paper.
• Use a tablespoon measuring spoon to scoop out portions of dough.
• Arrange the cookie dough on the prepared sheet pan, leaving space for the cookies to spread.
• Bake until the edges are just starting to turn golden brown, 9 to 12 minutes.
• Tap the sheet pan firmly on the kitchen counter a few times to deflate the cookies.
• Sprinkle the tops of the cookies with flaked sea salt.
• Leave the cookies on the sheet pan to cool for 5 minutes before transferring to a cooling rack.