Preheat the oven to 350 degrees. Arrange three racks evenly spaced in the oven.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, and brown sugar on medium speed for 4 minutes, scraping down the sides occasionally, until the mixture is light and fluffy. Add the egg and vanilla and mix on low speed just to combine.

In a medium bowl, whisk together the flour, baking soda, and kosher salt. With the mixer on low, slowly add the flour mixture, then the chocolate chips to the batter until combined. Mix well with a rubber spatula.

With a 2 1/4-inch standard ice cream scoop (or 1/3 cup measure), make 10 scoops of dough and place them on a parchment-lined baking sheet. Freeze for 15 minutes.

Place the balls of dough on sheet pans lined with parchment paper, spacing them wide apart. Bake for 10 minutes, until the cookies are slightly puffed in the center. Remove the pans from the oven and bang them on the stovetop until the center of the cookies deflate. Bake for 5 minutes, then bang the pans again, repeating baking and banging every 3 minutes, for about 21 minutes total, until the edges of the cookies are golden brown. (The centers will be lighter and not fully cooked.) Rotate the sheet pans in the oven so the cookies bake evenly. Sprinkle the cookies with sea salt and cool completely on the pans.