In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, and salt; set aside.
In a large bowl fit with a mixer, beat butter, brown sugar, and granulated sugar until light; about 5 minutes.
Turn mixer to low and beat in eggs, one at a time.
Beat in extract. I used 2 tablespoons Mexican vanilla but 1 tablespoon pure vanilla extract is fine.
Gradually add dry ingredients and mix until just combined after each addition.
Use spatula to wipe down sides of bowl, then mix to combine.
Mix in 3 1/2 cups semi-sweet chocolate chips.
Line a baking sheet with parchment paper. Scoop dough onto sheet. I used a 1 1/2 tablespoon cookie scoop. Cookies will spread a little. If not using a cookie scoop, roll the dough into balls as this will lessen spreading.
Refrigerate cookie dough sheets for at least 2 hours. * This dough is best baked 72 hours later as the flavor enhances. If not waiting, scoop dough into balls and refrigerate for 2 hours. *If not scooping before refrigerating, you'll want to cover bowl with plastic wrap then thaw the dough in its bowl then scoop and refrigerate for an hour. **The dough should be chilled before baking; this will lessen dough spreading during baking.
Preheat oven to 350 degrees F.
Sprinkle cookie dough balls with just a little sea salt. A little goes a long way.
Bake in oven 16-18 minutes or until cookies are light in color with just a hint of golden brown.
Allow cookies to cool; 7 minutes then transfer to cooling rack.