Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and sea salt. Set aside.

Cream Butter + Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until fully combined.

Add Eggs + Vanilla: Beat in the eggs and vanilla until light and fluffy, about 1 minute.

Combine: Add the dry ingredients to the wet ingredients and mix just until combined.

Add Chocolate Chips: Fold in the chocolate chips until evenly distributed.

Chill the Dough: Transfer the dough to an airtight zip-top bag or container and refrigerate for 24 hours. This step deepens the flavor and improves texture—don’t skip it.

Prep to Bake: Preheat the oven to 375°F (190°C). Line three baking sheets with parchment paper.

Scoop: Roll 2–3 tablespoons of dough into balls and place evenly spaced on the prepared baking sheets.

Bake: Bake for 8–10 minutes, removing the cookies when they are just barely starting to turn golden on the edges.

Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack.