Begin by placing softened unsalted butter in a large mixing bowl. Using an electric mixer, beat the butter with granulated sugar and packed brown sugar on medium speed for 2-3 minutes, until the mixture is light and fluffy.

Crack in two large eggs, adding them one at a time, mixing well after each addition until fully incorporated. Then, pour in 1 teaspoon of pure vanilla extract.

In a separate bowl, whisk together 2 ¼ cups of all-purpose flour, 1 tsp of baking soda, and ½ tsp of fine sea salt. Gradually add the dry ingredients to the wet ones, mixing on low speed.

Gently fold in 2 cups of semi-sweet chocolate chips with a spatula or wooden spoon until they're evenly distributed throughout the cookie dough.

Using a cookie scoop or two tablespoons, drop mounds of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.

Preheat your oven to 375°F (190°C). Once the oven is ready, place the baking sheet in the center rack and bake for 10-12 minutes.

After baking, let the chocolate chip cookies rest on the baking sheet for 5 minutes to firm up. Then, gently transfer them to a wire rack to cool completely.