In a medium mixing bowl, whisk together all-purpose flour, baking soda, and fine sea salt until well blended. Set aside.

In an electric mixer, combine softened unsalted butter with granulated sugar and light brown sugar. Beat until creamy and light in color.

Add vanilla extract and eggs (or yogurt) to the butter-sugar mixture, then beat until fully incorporated.

Gradually add the flour mixture to the wet ingredients, mixing at low speed until combined. Fold in chocolate chips with a spatula.

Scoop dough into an airtight container or wrap in plastic wrap and refrigerate for 24 to 72 hours.

Preheat oven to 350°F (175°C). Scoop portions of dough onto a lined baking sheet and bake for 11-13 minutes or until edges are golden brown.

Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to wire racks.