Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. This will prevent sticking and make cleanup a breeze.

In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside for later.

In a large bowl, cream together the softened butter and sugars until light and fluffy. This step incorporates air into the dough, contributing to the chewy texture.

Beat in the eggs one at a time, then stir in the vanilla extract. Make sure to mix well after each addition.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix, as this can lead to tough cookies.

Fold in the chocolate chips using a rubber spatula. Reserve a handful for sprinkling on top of the cookie dough balls before baking for an extra chocolatey punch.

Scoop heaping tablespoons of dough and roll them into balls. Place them on the prepared baking sheets, leaving a couple of inches of space between each cookie for spreading.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly set. Resist the urge to overbake; the cookies will continue to firm up as they cool.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.