Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and for easy cleanup.

In a large mixing bowl, using a stand mixer with the paddle attachment (or a hand mixer), cream together the softened unsalted butter, granulated sugar, and packed light brown sugar on medium speed until the mixture is light and fluffy, which usually takes about 2-3 minutes. Scrape down the sides of the bowl as needed.

Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract until just combined. Scrape down the sides of the bowl again.

In a separate medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures they are evenly distributed.

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

Using a rubber spatula, fold in the semi-sweet chocolate chips until they are evenly distributed throughout the cookie dough.

Drop rounded tablespoons of cookie dough (or use a 1.5-inch cookie scoop) onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft and puffy. Avoid overbaking, as cookies will continue to cook slightly as they cool.

Let the homemade cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.