Preheat oven to 350°F (180°C)
Line baking sheets with parchment paper
In a medium bowl, whisk together flour, baking soda, and fine sea salt
Using an electric mixer, cream together butter, granulated sugar, and brown sugar until light and fluffy
Add vanilla and eggs to the butter-sugar mixture; beat until fully combined
Gradually add dry ingredients to the wet mixture and mix until just incorporated
Stir in chocolate chips by hand
Using a 3-tablespoon scoop, form dough into balls and place on a covered tray or baking sheet
Refrigerate dough for 24-72 hours to allow for flavor development and thickening
Place dough balls onto prepared baking sheets, spacing 2 inches apart
Bake for 12 minutes or until lightly golden
Allow cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack