Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
Step 3: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Step 4: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step 6: Fold in the chocolate chips with a spatula until evenly distributed.
Step 7: Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
Step 8: Bake for 9-11 minutes, or until the edges are golden brown but the centers still look slightly soft.
Step 9: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 10: Store cooled cookies in an airtight container at room temperature for up to 3-4 days.