1 1/4 cups all-purpose flour

▢1 tsp baking soda

▢1/2 cup salted butter at room temperature, 1 stick

▢1/2 cup packed light brown sugar

▢1/3 cup + 2 tsp granulated sugar

▢1 large egg at room temperature

▢1 tsp vanilla extract or vanilla bean paste

▢1 1/2 cups semisweet chocolate chips (more or less, to your tastes)

▢sea salt flakes (for sprinkling)

Add flour and baking soda to a mixing bowl and whisk for 15 seconds to incorporate and make them fluffy.

In a separate bowl that's compatible with a stand mixer (or you can use a regular mixing bowl and use a hand mixer), add softened butter and both sugars. Beat with paddle attachment for about 2 minutes, until mixture is smooth and fluffy.

Add egg and vanilla, beat on LOW speed until combined.

Add flour, half the mixture at a time, beating on LOW speed until JUST combined after each addition. Don't overmix, or your cookies won't be soft and tender.

Add chocolate chips and stir together with a wooden spoon.

Cover bowl and chill for at least 30 minutes.

minutes before you want to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

Use a large cookie scoop (or a 1/4 cup filled about 2/3 of the way), scoop round balls of dough onto parchment paper about 2 inches apart. I baked 6 cookies per sheet.

Press a couple chocolate chips into the tops of the balls of dough, and bake about 10-12 minutes, or until edges are lightly golden brown and tops of cookies look a little underdone. (mine took 11 minutes).

Sprinkle top of baked cookies with some sea salt flakes.

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to finish cooling.