Beat the butter and both sugars together until pale and fluffy
1 stick Butter, ¼ cup White Sugar, ½ cup Light Brown Sugar
Add egg and vanilla and beat until combined
1 Egg, 1 teaspoon Vanilla Extract
Add the flour, baking soda and sea salt and mix until a smooth dough forms
1 ½ cups All-purpose Flour, ½ teaspoon Baking Soda, 1 teaspoon Sea Salt
Add chocolate chips. If you are using a bar of chocolate, chop it into small chunks and add. Mix through the dough
1 cup Dark Chocolate Chunks
Chill dough in the fridge for at least 1 hour. The longer you chill the dough, the better the cookies will turn out. I try to chill the dough for about 24 hours before baking if I have time
When you are ready to bake, remove cookie dough from the fridge, preheat the oven to 350°F / 180°C and line a cookie sheet with parchment paper
Use an ice cream scoop or large spoon to scoop out balls of cookie dough and place them on the cookie sheet, do not press them down or flatten them, they will naturally spread out as they bake - make sure you leave plenty of room between cookie balls to allow for spreading
Bake for 12 minutes or until golden brown. Remove from the oven and sprinkle immediately with more sea salt. Allow to cool for 10 minutes before removing from the cookie sheet
Notes
If you have time, try to make the cookie dough in advance and chill in the fridge for 24 hours - this will result in a thicker cookie with better texture and flavour. You can make the dough up to 72 hours in advance of baking. If you don't have time and need fast cookies, you can bake them without chilling, but the results won't be quite as good. But sometimes you just need fast cookies!