Instructions

1. Sift together flour and baking soda and set aside. In the bowl of a standing electric mixer fitted with the paddle attachment, cream butter until lemony yellow, about 2 minutes. Scrape down sides of bowl and paddle. Add sugar, brown sugar and salt. Continue creaming mixture on medium speed until it is smooth and lump free, about 1 minute. Stop mixer and scrape down sides of bowl and paddle.

2. Add egg and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not over-beat. Scrape down sides of bowl and paddle.

3. On low speed, add sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl. Add chocolate chunks and mix in.

4. Heat oven to 350 degrees with the rack positioned in the lower third of the oven. Line 2 baking sheets with parchment. Form 50 gram portions of dough, rolled into a stout cylinder, top pressed against reserved chocolate chips, sprinkled with large crystal sea salt. Place 2 inches apart onto baking sheets.

5. Bake one sheet at a time for 14 to 17 minutes, until lightly browned, rotating the baking sheet front to back halfway through. Remove from heat and slide parchment off baking sheet and onto a work surface. Allow cookies to cool for at least 5 minutes before serving, or for at least 20 minutes before storing in an airtight container.

For even more chocolaty cookies, add another 1 to 2 ounces (30 to 60 grams) of chocolate. If you want flat, crispy cookies, when you go to turn the baking sheets halfway through the baking, tap them down on the back of the oven door before sliding them back in. This will cause the rising cookies to fall.

If not baking right away, the dough can be stored in the refrigerator for 1 week, or in the freezer for up to 1 month. Thaw frozen dough at room temperature for 30 minutes before slicing.