Preheat the oven to 350°F. Line two baking sheets with parchment paper or a silicone mat.

In a medium bowl, whisk together the flour, baking soda, and salt.

In the bowl of a stand mixer with the paddle attachment or a large mixing bowl with a handheld mixer, combine the butter and sugars. Beat on medium-low speed until very light and fluffy, about 5 minutes.

Add the egg and vanilla. Beat until well combined, scraping down the sides of the bowl.

With the mixer on low, gradually add the flour mixture. Beat just until combined. Stir in the chocolate chips.

Using a 1½-tablespoon scoop, scoop the dough into balls and place on the prepared baking sheets. Press more chocolate chips on top. (If desired, chill the dough balls for 1 hour, or cover and chill for up to 72 hours.)

Bake for 12 to 14 minutes or until the edges are golden brown. (If you’ve chilled your cookies, bake for 13 to 15 minutes.) For best results, bake one sheet at a time. Immediately sprinkle cookies with flaked salt, if desired.

Let the cookies cool on the pan for 5 to 10 minutes. Finish cooling on a wire rack. Store any leftovers in an airtight container for up to 5 days.