Baking Instructions

• Cream butter and sugars in stand mixer for 2-3 minutes.
• Add egg and vanilla and keep beating for 1 min.
• Meanwhile in a separate bowl mix flour, salt, and baking soda.
• Slowly add dry mixture to wet mixture and cream. Then add the chocolate chips and mix quickly until incorporated.
• Using a cookie scoop (2-3 tbsp. works best), scoop dough onto parchment lined cookie sheet.
• Freeze cookie sheet with dough on it for 30 minutes or longer, until dough is hard.
• Remove dough from freezer. Line a cookie sheet with parchment paper or a silicon baking mat. Place frozen balls on it, evenly spaced (8-12 per sheet works great).
• Bake in preheated 385 degrees for 7-9 minutes, until tops are lightly browning.
• Once tops are light brown, remove from oven and transfer pan to top of stove to cool.
• If you desire a flatter looking cookie, flatten the top of the cookie lightly with the back of a flat spatula.
• Let cool on cookie sheet for 10 minutes before eating or transferring.
• Once removed from oven, top with flaked sea salt.