1. Cream Butter & Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (about 2–3 minutes).

2. Add Eggs & Vanilla: Mix in the eggs, one at a time. Then stir in the vanilla extract.

3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.

4. Mix Wet + Dry: Gradually add the dry mixture to the wet mix on low speed, mixing until just combined. Do not overmix.

5. Add Chocolate Chips: Gently fold the chocolate chips into the dough.

6. Chill Dough: Cover the dough and refrigerate for at least 30 minutes, or up to 24 hours for better flavor and less spreading.

7. Preheat Oven: Preheat your oven to 375°F. Line baking sheets with parchment paper.

8. Portion Dough: Drop rounded tablespoon of dough onto the baking sheets, leaving about 2 inches between each cookie.

9. Bake: Bake for 9–12 minutes, or until the edges are golden brown and the centers still look slightly soft.

10. Cool: Let cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.