Sift flour, baking soda, baking powder, and salt into a bowl. Set aside.

Using an electric mixer, beat butter, sugar, and brown sugar for about five minutes, or until light and fluffy.
Add eggs one at a time, mixing well between each addition.
Pour in vanilla extract while continuing to mix.

Reduce speed to low, add dry ingredients, and mix for 5-10 seconds to combine.
Stir in chocolate chips without breaking them.
Cover dough with plastic wrap and refrigerate for 24-36 hours.
The dough can be baked in small batches and stored in the refrigerator for up to 72 hours.

Preheat oven to 350°F (180°C).
Line a baking sheet with parchment paper or a non-stick mat.
Place six balls of dough on the baking sheet, about the size of a golf ball, taking care to flatten any protruding chocolate chips; the cookies will be more appealing.
Sprinkle lightly with sea salt and bake for 18-20 minutes, or until golden brown but still tender.
Let the baking sheet cool on a wire rack for 10 minutes, then transfer the cookies to another rack to cool further. Repeat with the remaining dough or refrigerate.