Preheat and prep
Set your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.

Combine dry ingredients
In a medium bowl, whisk together the flour, baking soda, and sea salt. This ensures the leavening agent and salt are evenly distributed, which helps the cookies rise properly and have balanced flavor.

Cream the butter and sugars
In a large mixing bowl, beat the room temperature butter with granulated and brown sugars on medium speed for 3–4 minutes until the mixture is light, fluffy, and pale. This step is critical — well-creamed butter creates air pockets that contribute to the cookie’s texture.

Add eggs and vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, which enhances the cookie’s flavor with its rich, fragrant notes.

Mix dry and wet ingredients
Gradually add the dry ingredients into the butter mixture in two or three additions. Mix on low speed or fold gently to avoid overworking the dough, which can develop gluten and make cookies tough.

Add chocolate chips
Use a spatula to fold the semisweet chocolate chips evenly into the dough. You can add extra chips on top before baking for a more chocolatey surface if you like.

Scoop dough onto baking sheets
Using a cookie scoop or spoon, drop rounded tablespoons of dough about 2 inches apart on the prepared baking sheets. This spacing allows room for spreading.

Bake to perfection
Bake in the preheated oven for 10 to 12 minutes. The cookies should be golden brown around the edges but still soft in the center. Remember, cookies continue to set as they cool.

Cool and enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps prevent breakage and ensures the perfect chewy texture.