In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large bowl, whisk the melted (and slightly cooled) butter, granulated sugar, and brown sugar together until smooth.

Add the vanilla extract and eggs one at a time, whisking vigorously until the mixture becomes pale and ribbons form.

Fold the dry ingredients into the wet ingredients using a spatula just until no dry flour remains. Do not overmix.

Gently fold in the chocolate chips.

Cover the bowl and chill the dough in the refrigerator for at least 30 minutes (or up to 24 hours).

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.

Scoop 2-tablespoon sized balls of dough and place them on the baking sheets, leaving 2 inches of space between them.

Bake for 10-12 minutes, or until the edges are golden brown but the centers still look soft and slightly underbaked.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Sprinkle with flaky sea salt if desired.