In a large microwave-safe bowl or saucepan, melt the unsalted butter. Let it cool for about 5-10 minutes until it's warm but not hot. This step is crucial for the chewy texture.

In a large mixing bowl (or the bowl of a stand mixer), combine the cooled melted butter, packed light brown sugar, and granulated sugar. Beat with an electric mixer on medium speed for 2-3 minutes until light and creamy.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until just combined.

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

Gradually add the dry ingredients 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.

For best results and a chewier cookie, cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 24 hours. Chilling helps the flavors meld and prevents excessive spreading.

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

Scoop rounded tablespoons or use a 1.5-2 tbsp cookie scoop to form balls of dough. Place them about 2 inches apart on the prepared baking sheets.

Bake one sheet at a time for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. The cookies might look slightly underdone in the middle, but they will continue to set as they cool.

Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents them from breaking.

Repeat with the remaining dough.