Preheat oven to 350°F (convection). Beat room-temperature butter, granulated sugar, and brown sugar using a whisk or paddle attachment (stand mixer or hand mixer) for 1–2 minutes, until the mixture turns light and off-white.

Mix in the egg, vanilla extract, and molasses until fully combined.

Add the all-purpose flour, baking powder, and baking soda. Gently fold the dry ingredients into the dough until just incorporated.

Fold in chocolate chips or chunks.

Scoop ⅓ cup of cookie dough and place dough balls onto a parchment-lined baking tray, spacing evenly.

Bake for 10–11 minutes, until the edges are set and the centers are slightly soft.

For perfectly round cookies, immediately after baking, place a circular bowl, cup, or cookie cutter around each hot cookie and gently swirl to smooth the edges.

Let cookies sit on the tray for about 10 minutes, then sprinkle with flaky sea salt.

Enjoy fresh, or store in an airtight container for up to 8 days.