Preheat oven to 350ºF. Line baking sheets with parchment paper.

In a medium bowl, combine the all-purpose flour, baking soda, and fine sea salt.

In the bowl of an electric mixer, beat the unsalted butter, granulated sugar, and light brown sugar until creamy, about 2 minutes.

Scrape down the sides and bottom of the mixing bowl. Add the vanilla extract and large eggs and beat until combined.

Gradually beat in the flour mixture. Stir in the semisweet chocolate chips.

Divide the dough into 3-tablespoon sized balls using a large cookie scoop and drop onto prepared baking sheets.

If time permits, refrigerate dough scoops in an airtight container for at least 24 hours but no more than 72 hours for enhanced flavor and texture. Bake directly from the fridge.

Bake for 11-13 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.