Place the butter, granulated sugar and brown sugar in a stand mixer fitted with the paddle attachment. Beat on medium speed until homogenous and a bit fluffy, about 2 minutes. Add in the eggs and vanilla. Beat until just combined.
Whisk together the flour, salt and baking soda in a large bowl. Pour half of the dry ingredients into the butter mixture and beat on low speed until combined. Repeat with the remaining dry ingredients until a dough comes together. Add the chocolate chips and beat until evenly distributed. Chill the dough for at least 2 hours, or overnight.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Use a 1.5-ounce scoop to shape the cookie dough into large mounds on the prepared baking sheets. Be sure to leave about 1 inch of space between the cookies. Sprinkle the tops of the cookies generously with the flaky sea salt.
Bake the cookies until lightly golden brown around the edges, 9 to 11 minutes; the center will still look slightly soft. Allow the cookies to cool on the baking sheets for 2 minutes. Serve warm.
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