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2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups semisweet chocolate chips (or a mix of semisweet and milk chocolate for extra richness)

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Cream the butter and sugars: In a large mixing bowl, beat the room-temperature butter, granulated sugar, and brown sugar together on medium speed until smooth and creamy, about 2-3 minutes.

Add eggs and vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Combine wet and dry ingredients: Gradually add the flour mixture to the butter mixture, mixing on low speed just until combined. Be careful not to over-mix.

Fold in the chocolate chips: Gently fold in the chocolate chips with a spatula or wooden spoon.

Scoop the dough: Use a cookie scoop or tablespoon to scoop out dough balls, placing them about 2 inches apart on the prepared baking sheets.

Bake: Bake for 10-12 minutes, or until the edges are golden brown, but the center is still soft. The cookies will continue to set as they cool.

Cool: Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.