Cream the softened butter in a large bowl using an electric mixer until it becomes light and fluffy.

Add the brown sugar and granulated sugar, then mix until well combined and smooth.

Add the vanilla extract and eggs, mixing until smooth and creamy.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Gradually add the dry flour mixture to the wet mixture, mixing on low speed until the dough starts to form.

Stir in 1.5 cups of chocolate chips.

Scoop out the dough and form about 10 balls, pressing extra chocolate chips on top of each ball.

Chill the dough balls in the fridge for at least 3 hours for optimal texture.

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Bake the cookies for 12-16 minutes. The edges should be set and the centers may look soft.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

For extra flavor, sprinkle with flaky sea salt while still warm.

Store the cookies in an airtight container to keep them fresh.

If desired, refrigerate for longer freshness or freeze for up to three months.