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Heat oven to 360°F (180°C) and line a baking sheet with parchment paper or a silicon baking mat.
In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy, about 5 minutes.
Add egg and vanilla, beating until incorporated, and scraping down the bowl as needed.
Beat in fine sea or table salt and baking soda until combined, then the flour on a low speed until just mixed. The dough will look crumbly at this point.
With a spatula, fold/stir in the chocolate chunks.
Scoop cookies into 1 ½ tablespoon mounds, spacing them apart on the prepared baking sheet.
Sprinkle each with a few flakes of sea salt.
Bake for 11 to 12 minutes, until golden on the outside but still very gooey and soft inside.
Out of the oven, let rest on baking sheet for 5 minutes before transferring to a cooling rack.