First, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them so the cookies don’t stick.

In a large bowl, beat the softened butter together with both the brown sugar and white sugar until the mixture is light and fluffy that usually takes about two or three minutes.

Add the eggs one at a time, mixing well after each, and then stir in the vanilla extract until everything is smooth and creamy.

In another bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the butter mixture, stirring just until the dough comes together. Don’t over mix that can make the cookies tough.

Fold in the chocolate chips until they’re evenly spread through the dough. Scoop out rounded spoonfuls of dough (a tablespoon or cookie scoop works perfectly) and place them on the prepared baking sheets, leaving about two inches between each one.

Bake the cookies for 10 to 12 minutes, until the edges turn golden and the centers are still a little soft. Let them cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely.