Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.

In a medium mixing bowl, whisk together the flour, baking soda, and sea salt until well combined.

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with a mixer on medium speed for 3–4 minutes until light and fluffy.

Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until fully incorporated.

Reduce mixer speed to low and gradually add the dry ingredients, mixing just until the flour disappears to avoid overworking the dough.

Fold the Ghirardelli chocolate chips into the dough with a wooden spoon or spatula until evenly distributed.

Use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheets, spacing about 2 inches apart.

Bake for 10–12 minutes, or until the edges are light golden brown and the centers look slightly underdone.

Cool the cookies on the baking sheet for 5 minutes, then transfer to cooling racks to cool completely before serving.