Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

In a large mixing bowl, using an electric mixer (stand or hand-held), cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; stop as soon as no streaks of flour remain.

Using a rubber spatula, fold in the chocolate chips until evenly distributed throughout the dough.

Drop rounded tablespoons of cookie dough (or use a 1.5-inch cookie scoop) onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 9-12 minutes, or until the edges are golden brown and the centers are set but still look slightly soft.

Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire cooling rack to cool completely.