In a medium bowl, whisk together the all-purpose flour, baking soda, and fine salt until evenly combined.

Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl. Beat on medium speed for 2 to 3 minutes, until creamy and slightly lighter in color. The mixture should look fluffy but not greasy.

Beat in the eggs one at a time, mixing until each is fully incorporated before adding the next. Scrape down the sides and bottom of the bowl as needed.

Mix in the vanilla extract until evenly distributed.

Reduce the mixer speed to low and gradually add the flour mixture. Mix only until a thick dough forms and just a few flour streaks remain.

Reserve 1/2 cup (85 g) of the chocolate chips for topping. Fold the remaining 1 1/2 cups (255 g) chocolate chips into the dough with a flexible spatula. Stop mixing as soon as they are evenly distributed.

Cover the bowl and refrigerate the dough for 1 hour. The chilled dough should feel firm but still be scoopable.

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

Scoop approximately 3 tablespoons, or about 3 ounces (85 g), of dough for each cookie. Shape each portion into a tall mound rather than flattening it.

Press several of the reserved chocolate chips into the top and sides of each dough mound. This creates visible chocolate pockets on the baked cookies.

Place 6 to 8 cookies on each prepared baking sheet, leaving at least 3 inches (7.5 cm) between them.

Bake one sheet at a time on the center rack for 12 to 14 minutes. The edges should be golden and set, while the centers should still look soft and slightly underdone.

Immediately after baking, use a large round cookie cutter or spoon to gently nudge uneven edges into a round shape while the cookies are still soft.

Sprinkle the warm cookies lightly with flaky sea salt, if using.

Let the cookies cool on the baking sheet for 10 minutes. The residual heat will continue setting the centers without overbaking them.

Transfer the cookies to a wire rack and cool for another 20 minutes before storing. Repeat with the remaining dough.