Working one at a time, pull baking sheets out of the oven and tap lightly on the stove to deflate cookies. Sprinkle flakey (Maldon salt) salt over cookies. Let cookies cool on baking sheets 5 minutes, then transfer to a wire rack and let cool completely. Let baking sheets cool (to do this fast, run them under cold water), then turn parchment paper over. Repeat process with remaining dough, dividing evenly between baking sheets, to make 6–8 more cookies.