Line a cookie sheet with a silicone baking mat and set aside.
To a large mixing bowl, add the butter and sugars. Cream with a hand mixer until combined.
Add in the eggs, one at a time, mixing after each addition until smooth.
Add in the vanilla, baking soda, and salt.
Add in the flour (I like to add it in 3 parts) and mix until just combined.
Add in the chocolates and stir to evenly distribute them.
COVER & REFRIGERATE DOUGH FOR AT LEAST 30 MINUTES.
Preheat your oven to 350 degrees.
Once chilled, use a cookie scoop to portion out approximately 2 Tablespoon balls of dough. I like to roll the balls to be taller than wide (see photo) for even baking.
Sprinkle the cookie dough balls with a pinch of Maldon salt.
Bake for 7-8 minutes, depending on your oven. The cookies should be golden brown at the edges and puffy in the center.
Remove from oven and let cool for approximately 5 minutes before removing from the pan to cool completely.