In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.

In a large bowl, whisk the melted butter with both sugars until smooth and glossy. Let it cool for a few minutes so it does not scramble the eggs.

Beat in the eggs one at a time, mixing until each is incorporated. Stir in the vanilla.

Add the dry ingredients to the wet mixture in two additions. Fold gently with a spatula until just combined. Do not overmix.

Fold in 3 cups of chocolate chips, keeping a handful back to press on top before baking.

Cover the bowl and chill the dough in the refrigerator for at least 1 hour or overnight for more flavor and less spread.

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

Scoop tall mounds of dough (use a 3-tablespoon or small ice cream scoop) and space them about 2 inches apart. Press reserved chips onto the tops and sprinkle flaky sea salt if you like.

Bake for 12 to 16 minutes. Remove the cookies when the edges are golden but the centers still jiggle slightly.

Let them cool on the baking sheet for 8 to 10 minutes, then transfer to a wire rack to finish cooling.