Preheat the oven to 350 degrees F (180 degrees C) with a rack in the center position. Line two baking sheets with parchment paper and set aside.

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

In a stand mixer fitted with the paddle attachment (or in a large bowl with a strong handheld electric mixer), beat the softened butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, and beat until blended before each addition. Add the vanilla extract to the butter mixture and beat until blended.

Turn the stand mixer off and add the flour mixture to the bowl of the butter mixture. Mix on medium speed just until the flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together; it will be chunky.

Add the chocolate chips and beat on high for about 5 seconds to thoroughly and quickly mix in the chocolate chips.

Drop the cookie dough by large spoonfuls (I personally use cookie scoops since it makes equal sized cookies that bake evenly every time) onto the parchment-lined baking sheet. Bake the cookies in your preheated oven until the cookies are lightly browned on top, about 10 to 11 minutes.

Cool on the pan on a rack for 1 minute, then transfer the cookies to a wire cooling rack to cool completely. Repeat steps 6 and 7 with the remaining dough until all cookies are baked.

Store the chocolate chip cookies in an airtight container at room temperature for up to 3 days.