With the use of a bowl and wooden spoon, hand mixer, or standing mixer with a metal mixing attachment, smooth out/cream the softened butter. Add the brown sugar and the granulated sugar, pure vanilla bean powder and pure vanilla extract. Cream and mix until totally combined.
Add the eggs, one at a time.
Combine the salt, baking soda, and flour. Mix until smoothed-out.
Mix in all three cups of chocolate chips.
If you are ready to bake now, preheat your oven to 350 degrees.
Scoop and form the cookie dough into individual "pucks" that are the desired size. Line them up with parchment paper and seal and bake right away. I recommend refrigerating the pucks for at least one hour or over night before baking. This helps develop the ingredients. Keep "3" in mind for freshness-sake. So, if you want to have the pucks ready to go in the fridge to bake on-demand, keep them sealed for 3 days. If you want to have the pucks ready to go from the freezer to bake on-demand, keep them sealed for up to three months.
Bake for 9-11 minutes, depending on your own oven.
Once from the oven and before they are cooled, take a pinch of coarse salt and sprinkle over each cookie.
