Step 1

Preheat oven to 350 degrees and line three baking sheets with parchment paper.

Step 2

In a medium size bowl, cream butter, sugar, and brown sugar together with an electric mixer for 1-2 minutes, until light and fluffy.

Step 3

Beat in egg and vanilla extract and mix for another minute.

Step 4

Whisk flour, baking soda, and sea salt together in a separate bowl.

Step 5

Add flour to wet ingredients, half at a time, mixing with a rubber spatula until just combined.

Step 6

Using a 1.5 TBS cookie scoop, scoop dough onto lined baking sheets.

Step 7

Bake for 9-10 minutes, rotating the pan halfway through.

Step 8

Let cookies cool on the cookie sheet for a couple of minutes before transferring to a wire rack to cool completely.

Step 9

Store in airtight container for up to 1 week or freeze.