Tate's Chocolate Chip Cookies

2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
2 sticks salted butter, room temperature
3/4 c. sugar
3/4 c. brown sugar
1 1/2 tsp. vanilla extract
2 Eggs, room temperature
1 bag semisweet chocolate chips (about 12 ounces)
coarse sea salt (for topping cookies)

Preheat the oven to 350°F. As it heats, combine the flour, baking soda and salt in a large mixing bowl. Set aside.

In a large mixing bowl, combine sugars and butter. Use an electric mixer to beat the two together, whipping them until the mixture is a pale yellow and has a creamy texture. Slowly beat in the eggs and vanilla extract.

Stir in the flour mixture, adding a little at a time until fully combined. Fold in the chocolate chips.
Form into 1-inch patties and place about 1-2 inches apart on a parchment-lined baking sheet. Sprinkle each with a little coarse sea salt.

Bake for 15-17 minutes, or until the cookies are a warm, golden brown and look crispy on the edges.