In the bowl of a stand mixer, combine the first five ingredients.
Using the paddle attachment, mix the ingredients together on low speed for 30 seconds, then increase to medium speed.
Paddle for 2 more minutes. Then scrape the bowl with a spatula. Return to medium speed for 1 more minute. The mixture should be light and fluffy.
Add the eggs and paddle on medium speed for 3 more minutes scraping the bowl down again if needed.
Sift the all-purpose flour and baking soda together. Add to the dough. Then at low speed, paddle the mixture until soft dough forms.
Portion the cookie dough with a cookie scoop. For each cookie, make sure the scoop is clean by placing it in a container full of hot water.
Scoop all the cookies into a plastic container. Chill the scooped cookie dough for at least one hour, or up to one week. You can freeze scooped cookie dough for up to one month.
When ready to bake, preheat the oven to 350°F (176°C). On a parchment-lined sheet pan, place the scooped cookie dough, leaving a diameter of three times the size of the scoop to allow enough space for them to spread while baking.
Press down lightly on each to flatten slightly, and place a couple of flakes of Maldon salt on top of each.
Bake for 10-14 minutes, rotating half-way through and remove from oven once the cookies are golden brown on the edges but still soft in the middle.