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.
Notes
Recipe from Dan Kluger
Use room temperature butter and eggs.
Chill your cookie dough after you mix it up for at least 30 minutes. This helps the butter solidify and prevents your cookies from spreading too much.
As you scoop the cookie dough, - make the balls taller rather than wider which leads to a thicker cookie.
Use Maldon Sea Salt Flakes - which are larger, pyramid shaped flakes - to top your cookies. They are the perfect compliment to the chocolate feves.