Soft Chocolate Chip Cookies

Heat oven to 350°F and line two baking sheets with parchment paper. Set aside.

In a large mixing bowl (or the bowl of a stand mixer), add the sugar, brown sugar and softened butter. Use a hand mixer, or stand mixer, on medium speed to cream until light and fluffy, at least 4-5 minutes.

Add in the vanilla and eggs, blend well.

Add in the flour, baking soda, and salt, and mix until no signs of flour are left.

Stir in the chocolate chips, reserving some for pressing into the top of the dough balls.

Using a medium cookie scoop (#40; 1.5 TB) scoop the dough onto the prepared baking sheets, 8-10 per sheet, leaving room between each. Press additional chocolate chips into the top of each dough ball.

Bake for 9-10 minutes or until the edges are just golden. The cookies should still look moist in the centers when you take them out.

Remove the pan from the oven and immediately use a glass or biscuit cutter to smooth the edges of the cookies. Sprinkle each with sea salt.

Slide the parchment paper off the baking sheet and let the cookies finish cooling.