In the bowl of a stand mixer or in a large bowl, beat together butter and sugar until well-combined. {Try not to incorporate too much air.}

Add each egg, mixing after adding until it is fully incorporated and smooth.

Mix in vanilla extract, baking soda and kosher salt.

Turn the mixer speed to low and add flour; mix until just combined.

Cover the bowl and refrigerate the cookie dough for 1-2 hours. {Skipping this step will result in cookies that spread too much.}

When ready to bake, preheat the oven to 350 degrees. Line 2 baking pans with parchment paper or silicone baking mats; set aside.

Using a 1 ounce cookie scoop {balls that are about 2 tablespoon in size}, scoop dough onto the prepared baking pan. Sprinkle each ball with a little flaky sea salt, such as Maldon.

Bake at 350 degrees for 10-12 minutes or until the cookies are golden brown around the edges and slightly puffed in the center.

Let cool for 5-10 minutes before removing from baking pan as they are very soft when they're warm.