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

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, cream cheese, granulated sugar, brown sugar and vanilla extract until light and fluffy (about 2 minutes). Scrape down the sides of the bowl as needed. Add the eggs, one at a time, beating well after each addition.

Mix in the flour mixture on a low speed until just combined then add the chocolate chips and beat until they're evenly distributed throughout the dough.

Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, or up to 3 days.

When ready to bake, preheat the oven to 375 F / 188 C and line two baking sheets with parchment paper.

Drop 2 Tbsp mounds of dough onto the baking sheets, spacing them at least 2 inches /5 cm apart. Bake the cookies for 12 to 15 minutes, rotating the pan half way through, until the cookies are golden brown on the edges but still slightly underbaked in the centers.

Remove the cookies from the oven and immediately sprinkle them with the sea salt. If desired, press additional chocolate chips on top of the warm cookies to make them look even more beautiful.

Cool the cookies on the baking sheets for 5 minutes then transfer to a wire rack to cool completely.