Preheat oven to 375° and line cookie sheets with silicone baking mats (I use these affordable ones).
In a medium sized bowl, whisk together the flour and baking soda, then set aside. Next, cream together the butter, sugar, and brown sugar in a stand mixer or with a hand mixer. Once well combined, beat in egg, salt, and vanilla extract. Slowly mix in the flour mixture until well blended and smooth. Then add the chocolate chips. If you’d like, you can add nuts at this point, too.
Once everything is combined, get 2 spoons to drop the dough onto the baking sheets. To do this, scoop a heaping amount with one spoon and use the second spoon to ‘drop’ the dough onto the baking mat. Keep about 2″ between each ball of dough. I like really BIG cookies, so I use a big spoon… but you can make these whatever size you like. Just adjust the baking time accordingly.
Before sliding the cookies into the oven, sprinkle the top of each with a pinch of sea salt flakes. Bake for about 15 minutes or until the edges are just beginning to brown. Remove them from the oven and let stand for 2 minutes while they firm up. After that, transfer to a rack to cool… and then transfer to your belly!