Step 1

Preheat your oven to 350 degrees F.  Line two cookie sheets with parchment paper.

Step 2

In a large microwave-safe bowl (or a small saucepan on the stove), heat the butter until just melted.  Whisk in the two sugars until thoroughly combined (I like to use a fork as my whisk).  Let the mixture cool for a minute, then whisk in the egg and vanilla extract until smooth.

Step 3

Sprinkle the baking soda and salt over top of the mixture and stir in, then add the flour and stir it in until fully combined and a smooth dough is formed.  Fold in the chocolate chips.

Step 4

Drop the dough by rounded tablespoons (if you have it, a #40 tablespoon cookie scoop is perfect for this) onto cookie sheets, about 2 inches apart.  The dough should make approximately 20 cookies worth.

Step 5

If desired, sprinkle additional coarse sea salt over top of the cookies (you can also do this after they're baked).  Bake for 9-10 minutes.  NOTE: the cookies will look underdone, but they'll firm up as they sit.

Step 6

Let cookies cool on sheet for at least 5 minutes, then cool completely on a rack.  Store, tightly covered, at room temperature for up to 5 days.