Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

In a large bowl, cream together the softened butter, granulated sugar, and packed light brown sugar using an electric mixer until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract until just combined. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated.

Fold in the chocolate chips with a spatula until evenly distributed throughout the dough. Chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours, to prevent spreading.

Scoop dough balls onto the prepared baking sheets, leaving enough space between each cookie. Bake for 10-12 minutes, or until the edges are golden and the centers are still slightly soft.

Remove from the oven and let cool on the baking sheets for 5-10 minutes before transferring to a wire rack to cool completely.