1-In a large mixing bowl, cream the: In a large mixing bowl, cream the softened butter with an electric mixer on high speed. Add the sugars and mix until well creamed together with the butter, about 1-2 minutes. Add the vanilla and eggs and mix until combined and smooth. Add the dry ingredients and mix until a dough forms (it may be a bit crumbly at first, but keep mixing until it comes together). Add the chocolate chips and mix until distributed through the dough.
2-Scoop the dough into 10 balls, about: Scoop the dough into 10 balls, about 140 grams each. Press a few extra chocolate chips into any bare spots in the dough balls. Pop into an airtight container and chill in the fridge at least 3 hours or up to 48 hours, or in the freezer at least 1 hour.
3-Preheat your oven to 350℉: Preheat your oven to 350℉. Line a few cookie sheets with parchment paper or silicone baking mats. Place 3-4 cookies on a sheet, leaving plenty of room since they’re large. Bake for 12-16 minutes. The centers of the cookies may look a bit underdone when you take them out, and they may be a but puffy on top. The edges will feel set when gently tapped. They’ll set up to the perfect soft-baked texture as they cool. Let cookies cool on the baking sheet for about 5 minutes, then dig in!
4-Sprinkle with flaky sea salt, if desired,: Sprinkle with flaky sea salt, if desired, and enjoy while they’re warm and gooey. Store cooled cookies in an airtight container at room temp for 4-5 days. Warm them back up for a few seconds in the microwave to get that warm gooey texture back!