In a bowl, whisk the all-purpose flour, baking soda, Kosher salt until evenly combined.
In a stand mixer with the paddle attachment or using a handheld mixer, beat the granulated sugar, brown sugar, and softened butter at medium-high speed until light and fluffy. Beat in eggs, one at a time. Add the vanilla extract and mix.
Adjust the mixer speed to low speed. Gradually, add the flour mixture and mix until well combined.
Using a spatula, stir in the chocolate chips and fold in until just combined.
Cover the dough with plastic wrap, making sure that the plastic is touching the dough. Refrigerate for about 1 hour or up to 24 hours.
Preheat oven to 350 degrees Fahrenheit. Remove dough from refrigerator and let sit for 15 minutes so it’s not too cold if you refrigerated it overnight.
Meanwhile, line 2 baking sheet pans with parchment paper. Roll dough into balls (about 1.5 tablespoons), and place onto the prepared baking pan making sure they are about 2-3 inches apart. You can also use a cookie scoop.
Gently press a few extra chocolate chips into the cookie dough balls so they look prettier.
Bake or 10-11 minutes, until edges are golden brown but center is still soft. It may look a bit underdone, and that’s okay. Just look for barely browned spots in the middle.
Sprinkle with some sea salt as soon as they come out of the oven. Let cool for about 15 minutes. Enjoy!