Beat the softened butter with the brown sugar and granulated white sugar on medium speed for 3 minutes, until the mixture is light and fluffy.

Add the eggs one at a time, beating 30 seconds after each, then beat in the vanilla extract for another 20 seconds.

Whisk together the flour, baking soda, and fine sea salt in a separate bowl, then fold into the butter mixture until just combined, about 10 to 15 seconds after the last streak of flour disappears.

Fold in the chocolate chips by hand until evenly distributed throughout the dough.

Heat the oven to 375°F (190°C). Scoop the dough into 2-tbsp balls on a parchment-lined baking sheet spaced 2 inches apart, and bake for 10 to 12 minutes until the edges are golden and the centers look just slightly underdone.

Rest the cookies on the pan for 5 minutes, transfer to a wire rack, press extra chips on top, sprinkle with flaky sea salt, and serve warm.