In a small bowl, whisk together the flour, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high until light and creamy, about 3 minutes.

Add the eggs and vanilla and mix on low until completely combined, scraping down the bowl as needed.

Add the flour mixture all at once and mix on low until just combined.

Add the chocolate chips and mix into the batter on low just until combined.

Transfer the mixing bowl to the refrigerator and refrigerate for 20 minutes while the oven heats.

Heat oven to 350°F / 177°C.

Lightly grease a sheet pan or line it with a Silpat baking mat or parchment paper.

Use a tablespoon measuring spoon to scoop out even portions of cold cookie dough.

Arrange the cookie dough on the prepared sheet pan, leaving space for the cookies to spread out.

Bake the cookies until the edges are just starting to turn golden brown and the centers are still very pale and soft, 9 to 12 minutes.

When you remove the sheet pan from the oven, tap it firmly on the kitchen counter a few times to deflate the cookies.

Sprinkle the tops of the cookies with flaked sea salt.

Leave the cookies on the sheet pan to cool for 5 minutes before transferring them to a cooling rack.

Store cookies in a sealed container at room temperature for up to 3 days.