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2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon kosher salt
3/4 cup unsalted butter (1 1/2 sticks), room temperature
3/4 cup Epicurean Regular Dark Brown Sugar
1/2 cup Epicurean Smoked Brown Sugar
1 large egg, room temperature
1 tablespoon vanilla extract
Flaky sea salt (use smoked Maldon salt if you can find it!), for garnish

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicon mats.
Whisk together flour, baking soda, and salt. Set aside.
With an electric mixer, beat together butter and both Epicurean Brown Sugars for 5 minutes.
Beat in the eggs and vanilla for 1 minute.
Add the flour mixture and mix well until evenly combined.
Use a spoon or cookie scoop to shape small balls about 2 tablespoons each.
Arrange 2 inches apart on prepared cookie sheet, and press down lightly with finger tips.
Sprinkle with flaky salt, if using, and bake 8-9 minutes, or until flat and just slightly golden around the edges.
Let cool on pan 5 minutes before transferring to a rack to cool completely.

Note: Cookies will crisp slightly at first as they cool, but will regain their chewiness once stored together in an airtight container for a few hours or overnight. (They're also amazing warmed up for just a few seconds in the microwave!)