In a medium-size bowl, sift together the flour, salt, and baking soda.

In the bowl of an electric mixer, cream the butter and two sugars until light and fluffy, about 2 minutes.

Add in the vanilla and eggs, one at a time. Mix well. Scrape down the sides and bottom of the bowl as necessary.

Gradually add in the flour mixture, with the mixer on low speed. Mix just until combined.

Fold in the chocolate chips or chunks by hand, or with the mixer on low speed.

Wrap dough in plastic wrap or cover bowl and refrigerate for at least 3 hours and up to 2 days.

Remove cookie dough from the refrigerator and allow to sit at room temperature just until it is soft enough to scoop.

Preheat oven to 350ºF.
Line cookie sheets with non-stick baking liner or parchment paper.

Using a cookie scoop, tablespoon, or your hands, roll 2-3 rounded tablespoons of dough.

Place on cookie sheets evenly spaced 2 inches apart. If desired, sprinkle the tops lightly with sea salt before putting them in the oven.

Bake for 8-10 minutes, or until just golden brown around the edges.
Rotate pans halfway through for even baking. Do not over bake.

Remove from oven and let cool slightly on the pan. Transfer to a wire rack to cool completely.