Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy and light in color, about 2-3 minutes, with a mixer on medium speed. Look for a fluffy texture and a pale hue.
Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract until fully incorporated. The mixture should become smoother and slightly glossy, with a uniform texture.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough will start to come together and look thick and slightly matte.
Fold in the chocolate chips using a spatula until evenly distributed throughout the dough. The dough should be chunky with visible chocolate pieces and hold together when pressed.
Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each mound slightly with the back of a spoon or your fingers. The dough should look puffy and spaced out evenly.
Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown and the centers look set but still soft. You should hear a gentle bubbling sound from the cookies as they bake, and the aroma of melting chocolate will fill the kitchen. Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
