Place the flour, baking soda, and salt in a small bowl and whisk until combined. Set aside.

Place the butter, brown sugar, and sugar in medium bowl and cream at medium high speed until light and fluffy, about 2-3 minutes.

Beat in eggs one at a time on low speed until incorporated, then beat in the vanilla.

Add the dry ingredients to the wet ingredients, beating on low just until combined, then fold in the chocolate chips. Cover with plastic wrap and chill up to 2 hours or overnight.

Remove the cookie dough from the refrigerator and let stand at room temperature for 10-15 minutes until it's easier to scoop. Place the oven racks in the upper and lower thirds of the oven and preheat the oven to 375 degrees.

Line 2 baking sheets with parchment paper. Using a 1 1/2" cookie scoop, scoop out 1 1/2 tablespoons of dough and roll them into balls. Place on the cookie sheet 2 inches apart.

Bake 8-12 minutes, or until golden brown around the edges and the tops are just starting to brown, rotating the pans halfway through during the baking time.

Sprinkle the cookies with the flaky sea salt immediately after they come out of the oven. Cool for 10 minutes on the pan, then remove from the pan and cool completely on the wire rack. Repeat with the remaining cookie dough, and enjoy!