Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents cookies from sticking and ensures even baking.

In a medium bowl, combine flour, baking soda and salt. Stir well with a spoon. Set aside. This is the dry base for your cookie dough.

In a large bowl, beat softened butter with granulated sugar and brown sugar. Use a wooden spoon or hand mixer. Mix until light and fluffy.

Add eggs one at a time to the butter mixture. Pour in vanilla extract. Mix until fully combined. The dough should be smooth and creamy.

Gradually add the dry ingredients into the wet mixture. Stir gently with a spatula. Mix just until flour disappears. Do not overmix to keep cookies soft.

Fold in the chocolate chips evenly. Make sure they are spread throughout the dough. This ensures every cookie has plenty of chocolate.

Use a spoon or cookie scoop to place dough onto the baking sheet. Leave space between each cookie for spreading. About 2 inches apart works well.

Bake in the preheated oven for 10–12 minutes. Edges should be lightly golden. Centers may look soft. Do not overbake to keep them chewy.

Remove cookies from oven and let them cool on the sheet for 2–3 minutes. Transfer to a cooling rack to finish cooling. Serve warm or store for later.