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Prepare two baking sheets by lining them with parchment paper, then set them aside.
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In a bowl, combine the flour, baking soda, and salt. Set this aside.
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In the bowl of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer, add the brown sugar, white sugar, and cubed butter. Mix until the ingredients are just combined (it should be almost like a sandy consistency with lumps).
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Next, add the eggs and vanilla extract to the mixture, and mix until everything is well combined.
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Add the flour mixture to the bowl and mix until there are no streaks of flour remaining. Mix on low or else the flour will fly everywhere. Be careful not to overmix, and remember to scrape the sides of the bowl if needed.
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Gently stir in the chocolate chips until they are evenly distributed throughout the dough.
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Take about ¼ cup portions of the dough (I use a spring loaded cookie scoop to help with this) and roll them between your hands to form balls. Place the dough balls about 3 inches apart on the prepared baking sheets. Note: if you don’t have enough room in your refrigerator for a couple of sheet trays, just put all the cookie dough balls on one baking sheet and then once they’ve chilled, distribute them evenly on your other prepared baking sheets.
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Put the cookie dough balls into the refrigerator and let them chill for 30 minutes. While the dough is chilling, preheat the oven to 300°F.
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Once the dough has chilled, take the sheet trays out of the refrigerator and bake for 22-25 minutes until the cookies are puffed and the edges start to turn golden brown.
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As soon as the cookies are done baking, transfer them from the sheet trays to the countertop. You can use the parchment paper to help slide them off the tray.
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This next step is optional. If you want to really “fancy up” your cookies (as shown in the pictures) you can press additional chocolate chips on top of each one while they are still warm.
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Allow the cookies to cool slightly before serving.
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Serve slightly warm but let them cool completely before storing.
