In a medium mixing bowl, combine 3 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of fine sea salt. Whisk together until evenly mixed.

In a large bowl, using an electric mixer, beat together 2 sticks of unsalted butter, ½ cup of granulated sugar, and 1 ¼ cups of light brown sugar on medium speed for about 2-3 minutes.

With the mixer on low speed, mix in 2 large eggs and 2 teaspoons of vanilla extract, pausing to scrape down the sides of the bowl as necessary.

Gradually add the flour mixture to the wet ingredients, mixing on low speed to prevent a flour cloud.

Gently fold in 2 cups of semisweet chocolate chips using a rubber spatula.

For enhanced flavor, cover the dough with plastic wrap and refrigerate it for at least 30 minutes.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop portions of dough onto the sheets about 2 inches apart.

Bake for 11-13 minutes, or until the edges are golden brown while the centers remain soft.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.