In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar until light and creamy (about 3 minutes).
Add the eggs and vanilla and mix on low until evenly combined, scraping down the bowl as needed.
Add the flour mixture all at once and mix on low until just combined (stop mixing as soon as there are no dry spots of flour in the dough - do not overmix).
Add chocolate chips and mix into the batter on low.
Transfer the mixing bowl to the refrigerator and refrigerate for 20 minutes while the oven heats. (This step is important as the cold dough is key to the soft centers of the cookies.)
Heat oven to 350°F / 177°C.
Lightly grease a sheet pan or line with a Silpat baking mat or parchment paper.
Use a tablespoon measuring spoon (use the measuring spoon as a guide, but make these “heaping” tablespoons with dough rounded over the top) to scoop out even portions of cold cookie dough.
Arrange the cookie dough on the prepared sheet pan, leaving space for the cookies to spread out.
Bake the cookies until the edges are just starting to turn golden brown and the centers are still very pale and soft (they will continue to firm up and darken after you remove them from the oven), 10 to 13 minutes.
When you remove the sheet pan from the oven, tap it gently on the kitchen counter just to deflate the cookies (this step helps to give the cookies lightly crinkled edges).
Sprinkle the tops of the cookies with flaked sea salt (this is optional and you may not need the full amount; just add a small pinch on top of each cookie if you want that salty crunch).
Leave the cookies on the sheet pan to cool for 5 minutes before transferring them to a cooling rack.
Store cookies in a sealed container at room temperature for up to 3 days.