Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy — about 2–3 minutes with a hand mixer or 4–5 minutes by hand.

Add the eggs one at a time, mixing well after each addition so the batter is smooth.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry mixture to the wet batter, stirring just until no streaks of flour remain. Avoid over-mixing.

Fold in the chocolate chips evenly through the dough.

Scoop tablespoon-sized portions of dough onto the prepared sheet, spacing them 2 inches apart.

Bake for 10–12 minutes, rotating the sheet once if necessary, until the edges are golden and the centers still look slightly soft.

Let cookies rest on the baking sheet for 3–5 minutes before transferring to a wire rack to cool completely.