Step 1

Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper.

Step 2

In a stand mixer, cream the butter, granulated sugar and brown sugar together until the mixture looks whipped. Add the eggs one at a time, mixing on medium speed. Add the vanilla and mix for 1 minute more.

Step 3

In a separate bowl, mix the flour, baking soda and salt together.

Step 4

With the mixer on low speed, add 1/3 of the dry mixture at a time to the wet ingredients. Mix until fully incorporated. Scrape down the sides of the bowl with a rubber spatula and mix again. Mix in the chopped chocolate with the spatula, scraping the bottom of the bowl.

Step 5

Scoop out the cookies and space them on the tray. Cover the trays of unbaked cookies with plastic wrap and refrigerate for 30 minutes before baking.

Step 6

Remove the cookies from the refrigerator and remove the plastic wrap. Top each cookie with a generous pinch of flaky salt.

Step 7

Bake for 10 to 12 minutes, until the cookies are just beginning to turn a light golden brown.

Step 8

Let sit on the cookie sheet for 2 to 3 minutes, then transfer cookies to a cooling rack.