Preheat your oven to 350° and line your baking sheet with parchment paper.
Mill 375 grams of soft white wheat flour and put into a medium sized bowl.
Mix in 1 tsp. of baking soda and 1 tsp. of salt. Sit the bowl to the side.
In a large mixing bowl, combine 8 tbsp. room temperature butter and 2 cups of packed brown sugar. Cream for 3-4 minutes.
Add in 2 eggs, one at a time and cream well after each addition. At least a minute each time.
Add in 1½ tsp. of vanilla and cream for another minute or two. Make sure you scrape down the sides of the bowl.
Gradually stir in the flour mixture until just combined. I do this by hand.
Mix in the 2 cups of the chocolate chip morsels by hand.
Scoop out the dough by rounded spoonfuls onto your prepared baking sheet.
Bake for 8 minutes, take them out, and let them sit on the pan for 2-5 minutes to continue setting up and cooking. The pan is still hot, so they will cook a bit longer if you leave them on it. I like soft cookies.
Sprinkle on a bit of course sea salt. (optional)
Let them continue cooling on a wire rack, serve, and enjoy!
I store the dough in an airtight container in the fridge for 3-4 days and bake up a few every evening for a sweet treat.
