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Ingredients
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Cookie dough
Optional finishing
Method
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Measure out all ingredients so they're ready.
In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until evenly combined. Set aside.
In a large bowl (or in the bowl of a stand mixer fitted with the paddle), beat the softened unsalted butter, granulated sugar, and packed light brown sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the bowl as needed.
With the mixer on low speed, add the dry flour mixture in two additions, mixing until just combined and no streaks of flour remain. Avoid overmixing to keep cookies tender.
Using a spatula, fold the semisweet chocolate chips into the dough until distributed evenly.
Using a 1 1/2 tablespoon scoop (or a small ice cream scoop), portion dough into roughly 1 1/4 to 1 1/2 inch balls and place them 2 inches apart on the prepared baking sheets. For larger cookies, use a 3-tablespoon scoop and space further apart.
Bake and finish
Bake
Bake one sheet at a time in the preheated 350°F (175°C) oven for 10 to 12 minutes, or until the edges are golden brown but the centers still look slightly soft. Rotate the sheet halfway through baking for even color.
Rest and finish
Remove the baking sheet from the oven and, if using, immediately sprinkle a small pinch of flaky sea salt on top of warm cookies. Let the cookies cool on the baking sheet for 5 minutes to finish setting, then transfer to a wire rack to cool completely.
Storage
Once fully cooled, store cookies in an airtight container at room temperature for up to 4 days, or freeze baked cookies for up to 3 months. Cookie dough balls can be frozen on a tray, then transferred to a bag for up to 3 months; bake from frozen adding 1-2 minutes to the bake time.