1
In a bowl, whisk together all dry ingredients. Separately, combine wet ingredients, whisking until they emulsify.
2
Gradually fold the dry mixture into the wet, using a spatula or a whisk, until fully incorporated. The result should be a sticky, soft dough.
3
Stir in the chocolate chips, reserving some for the cookie tops.
4
Take roughly one tablespoon of dough per cookie, shaping into a ball. Place on the baking sheet. Gently press down on each dough ball to flatten slightly. Garnish with chocolate and sprinkle with sea salt flakes.
5
In a preheated oven at 375°F (185°C), bake for 15-20 minutes or until firm to the touch. For optimal texture, store in an air-tight container and refrigerate or freeze. While you can eat them at room temperature, I love their texture when chilled.