Preheat the oven to 350°F (175°C).

In a large bowl, beat the softened butter with the brown and granulated sugars until smooth and creamy.

Add the eggs and vanilla. Stir or beat briefly until combined and glossy.

Whisk the flour, baking soda, and salt in a separate bowl.

Gradually add the dry ingredients to the wet mixture. Mix until just combined — don’t overwork the dough.

Fold in the chocolate chips so they’re evenly distributed.

Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.

Bake for 10–12 minutes, until the edges are golden and the centers still look slightly soft.

Let the cookies rest on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.