Whisk together the 2 1/4 cups flour, 1/2 tsp baking soda, and 1 tsp fine sea salt in a medium bowl for about 20 seconds until evenly combined. Set aside.

Beat the 1 cup softened butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar on medium speed for 3 to 4 minutes until pale and fluffy.

Add the 2 eggs one at a time on low speed, then mix in the 2 tsp vanilla extract, increasing to medium for 1 minute until smooth.

Mix in the flour mixture on low just until no dry streaks remain, about 30 to 45 seconds, then fold in the 2 cups chocolate chips by hand.

Cover and refrigerate the dough for 20 minutes. While it chills, heat the oven to 375°F (190°C) and line 2 baking sheets with parchment.

Scoop the dough into 3 tbsp balls, space 3 inches apart, and bake one sheet at a time on the middle rack for 11 to 13 minutes until edges are golden and centers look just underdone. Cool on the pan for 5 minutes, transfer to a wire rack, and finish with a pinch of flaky sea salt while still warm.