In a large mixing bowl, cream together the salted butter, granulated sugar, and light brown sugar until smooth and fluffy, about 2-3 minutes. Beat in eggs and vanilla until fully combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.

Fold in the chocolate chips using a spatula to ensure even distribution throughout the dough.

Wrap the dough in plastic wrap or place it in an airtight container, then refrigerate for at least 1-2 hours.

Preheat your oven to 350°F (175°C). Scoop spoonfuls of the chilled dough onto a lined baking sheet, spacing them 2 inches apart. Bake for about 8-10 minutes.

Let the cookies rest for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.