In a large bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat butter and both sugars on medium-high speed 2 minutes until light and fluffy. Beat in eggs, one at a time, until just combined. Stir in vanilla.

In a separate large bowl, whisk together flour, baking soda and salt until well combined. Slowly stir flour mixture into butter mixture until just combined, scraping down sides of bowl occasionally. Stir in chopped chocolate until just combined.

Using a cookie scoop or spoon, shape dough into 24 ¼-cup round balls; transfer to a cookie sheet. Cover cookie sheet tightly with plastic wrap and refrigerate overnight, 8 hours up to 36 hours.

Heat oven to 375°F. Line two cookie sheets with parchment paper.

Place chilled cookie dough balls on prepared baking sheets about 3 inches apart (I could fit about 5-6 cookies on a sheet at a time); keep remaining dough balls in refrigerator. Bake, one cookie sheet at a time, 10-12 minutes or until edges of cookies are set and golden brown but centers are still slightly under-baked.

Remove cookies from oven. Gently lift and drop one edge of cookie sheet, with cookies still on it, against counter 1-2 times (to reduce puffiness). Sprinkle immediately and lightly with sea salt, if desired. Cool 2 minutes on cookie sheet, then transfer to cooling rack to cool completely. Repeat with remaining cookie dough balls.

Store fully cooled cookies in an airtight container for up to 3 days.