Preheat your oven to 350ºF.

In the bowl of your stand mixer, add the room-temperature butter, brown sugar, granulated sugar, kosher salt, and baking soda. Start on low speed until it comes together, then increase to medium-high, and beat for a FULL 5 MINUTES. This crucial step adds air to the dough and prevents spreading.

Beat in the large egg and vanilla extract until just combined.

Pause the mixer, then add the all-purpose flour, turning it on low. Beat just until the flour is fully incorporated.

With the mixer still on low, stir in the chocolate chips until evenly distributed.

Scoop the dough into two-tablespoon-sized balls and shape them into tall little 'snowmen' to minimize spreading.

Place the dough balls on parchment-lined baking sheets, ensuring they’re about 3 inches apart.

Put them in the preheated oven and bake for 8-11 minutes. The edges should be golden, while the center still appears soft and slightly paler.

Immediately after removing them from the oven, bang the pan on the countertop to deflate the cookies, then gently reshape. Top with a few extra chocolate chips, pressing them in slightly.

Let the cookies cool for two minutes on the baking sheet before transferring them to wire racks.

Optional: A sprinkle of flaky sea salt on top adds a gourmet touch.