Preheat oven to 350 degrees. Line baking sheets with parchment paper.
In a medium bowl, sift flour and salt to combine.
Using a stand mixer, mixmaster or hand-held beaters, cream (or beat) butter and sugar on medium speed for 4-5 minutes until fluffy, scraping down sides of bowl.
Add eggs, beating on low to combine.
Add pure vanilla extract to combine.
With mixer on low speed, slowly add flour mixture until just combined.
Fold in milk chocolate until well integrated!
Using a small ice cream scoop, scoop balls of dough onto lined baking pans, 1 dozen per sheet.
Sprinkle a teensy amount of pink sea salt crystals on each cookie before baking – don’t oversalt. Probably 7 crystals is enough!
Bake cookies for 11-14 minutes (some ovens are hotter than others), turning pans halfway through for even browning, or until cookies are lightly browned on edges and your kitchen smells like delicious cookies! Let cool on pans. Enjoy with a glass of almond milk, or plunk on top of a dish of vanilla ice cream!