Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.

In a large bowl, beat the softened butter with both sugars using an electric mixer on medium speed until light and creamy, about 3 minutes. Scrape down the sides of the bowl.

Add the eggs one at a time, beating well after each. Mix in the vanilla.

Add the flour mixture in two additions, mixing on low speed until just combined. Do not overmix.

Fold in the chocolate chips with a rubber spatula. Cover the dough and refrigerate for at least 30 minutes (or up to 3 days). This is the secret to thick cookies — cold dough spreads less.

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into 2-tablespoon balls and place 2 inches apart.

Bake for 10-12 minutes until the edges are set and lightly golden but the centers still look slightly underdone. They will continue to firm up as they cool. Let rest on the baking sheet for 5 minutes before transferring.