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

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

Add in the eggs and vanilla extract, mixing on low speed until just combined.

Gradually add the flour mixture, mixing on low until just combined without over-mixing.

Fold in the semisweet chocolate chips, ensuring they’re evenly distributed.

Refrigerate the dough for about 20 minutes to help the cookies maintain their shape.

Preheat your oven to 350°F (177°C) and prepare a baking sheet.

Scoop heaping tablespoons of the chilled dough onto the prepared baking sheet, leaving space for them to spread out.

Bake in the preheated oven for 9-12 minutes, until the edges are golden and the centers remain soft.

After baking, tap the baking sheet gently on the counter to create a puffed, nice texture.

Optionally, sprinkle the tops with flaked sea salt for an added flavor contrast.

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