Preheat the oven to 350 degrees Fahrenheit (175°C).

In a bowl, whisk 2 1/4 cups (281 grams) all purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt until combined.

In a separate bowl, beat 1 cup (2 sticks, 227 grams) softened unsalted butter, 3/4 cup (150 grams) granulated sugar, and 3/4 cup packed (165 grams) light brown sugar for 2 to 3 minutes until pale and fluffy.

Add 2 large room temperature eggs one at a time, mixing well after each addition, then stir in 2 teaspoons vanilla extract.

Fold the dry ingredients into the butter mixture in two additions until just combined, being careful not to overmix.

Stir in 2 cups (340 grams) Ghirardelli semi sweet chocolate chips until evenly distributed.

Use a scoop or tablespoon to drop rounded portions of dough 2 inches apart onto parchment lined baking sheets.

Bake for 10 minutes or until the edges are golden and centers still look soft.

Let cookies cool on the baking sheet for 2 minutes, then transfer to a cooling rack and sprinkle with flaky sea salt if desired.

Serve warm or let cool completely before storing.