Kit includes all ingredients scaled out and ready to mix and bake!
Set oven to 325F. Line 2 large baking sheets with parchment paper and set aside
Mix flour, baking soda, and kosher salt in a medium bowl and set aside.
In stand mixer with a paddle attachment or with a hand mixer, cream butter and sugars together for 5 minutes on high, or until fluffy, scraping sides as needed to keep mixing.
Add eggs 1 at a time, waiting until each one is fully incorporated into the mixture.
Add vanilla paste and mix until fully incorporated.
Turn mixer to low speed, and slowly add dry ingredients a little at a time, until fully incorporated into the mix.
Add chocolate chips and mix until just incorporated.
Scoop into 18 equal dough balls and freeze for 1 hour.
Once frozen, place 6 on each baking sheet, leaving about 2 inches of space between each ball. Top with flaky salt and bake for 18-25 minutes, rotating pans halfway through, until cookies are golden brown.
Let cool about 5 minutes, then transfer cookies to a cooling rack and let cool completely.
Fill one tray with remaining dough and repeat the baking process, rotating the pan
halfway through cooking.
*Once frozen, the dough will keep in the freezer up to 6 months; just store in an airtight freezer bag or reusable plastic container.