Step 1

Preheat your oven to 350 degrees. Line a baking sheet with unbleached parchment paper.

Step 2

In a bowl, whisk together the flour, baking soda and salt and set aside.

Step 3

Using a stand mixer fitted with the paddle attachment, beat the cold butter and sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the eggs, one at a time, and mix until blended. Add the vanilla and mix again.

Step 4

With the stand mixer on, slowly pour in the dry ingredients into the wet and mix until combined. Use a rubber spatula to scrape the sides of the bowl and the bottom if needed to help you combine everything. Add in the chocolate chips and mix again, just for a few seconds just to get the chocolate chips mixed in.

Step 5

Line your cookie dough on your prepared baking sheet in groups of 6 to I usually only bake about 6 to 8 cookies at a time. Feel free to add more, just don't crowd your cookie dough. Give them room to flatten and bake. Bake for about 12 to 14 minutes, or until golden brown.* If you like Maldon sea salt flakes on your cookies, take the cookies out 2 minutes early, sprinkle on the Maldon sea salt flakes and finish baking.

Step 6

Allow to cool for a few minutes if you can and enjoy! For the remaining cookie dough, I like to scoop out the cookie dough balls and freeze them. Place them onto a flat surface, wrap them and freeze them. If you have a small freezer like me, I place my cookie dough balls flat into a large gallon size zip top bag and place them into my freezer flat so they can freeze in the shape I want. They may freeze stuck to each other but that's fine.

Step 7

When baking from frozen: no need to defrost. While your oven is pre-heating, place your frozen cookie dough balls onto your baking sheet and bake just a few minutes more at That's it!