In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter, brown sugar, and white sugar until the mixture is light and fluffy. This should take about 2 to 3 minutes.

Crack in the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and beat until smooth.

In a separate bowl, whisk together the flour, baking soda, baking powder, and fine pink salt.

Gradually add the dry ingredients to the wet mixture. Mix until just combined. Avoid overmixing to keep the cookies tender.

Use a spatula or spoon to gently stir in the chocolate chips. Make sure they’re evenly distributed throughout the dough.

Cover the bowl with plastic wrap and refrigerate for 30 to 60 minutes. This helps the flavors develop and prevents the cookies from spreading too much.

Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Scoop out about 2 tablespoons of dough and roll into balls. Place them 2 inches apart on the prepared baking sheet.

Lightly sprinkle the tops of the dough balls with flaked or semi-coarse Himalayan pink salt just before baking.

Bake for 10 to 12 minutes, or until the edges are golden and the centers still look slightly soft.

For flatter, chewier cookies, gently lift and drop the baking sheet onto the oven rack halfway through baking and again right after removing them from the oven.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or let them cool completely.