Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Set aside.

In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

Beat in the eggs one at a time, mixing well after each addition. Stir in the pure vanilla extract until fully combined.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough; stop as soon as no streaks of flour remain.

Fold in the chocolate chips with a rubber spatula until evenly distributed throughout the dough.

Drop rounded tablespoons (or use a 1.5-2 tbsp cookie scoop) of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 9-12 minutes, or until the edges are golden brown and the centers are set but still look soft and slightly undercooked. Baking time may vary depending on your oven and cookie size.

Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. This allows them to set up and prevents breaking. Then, transfer them to a wire cooling rack to cool completely.