Preheat your oven to 350°F and line baking sheets with parchment paper.

Partially melt the butter until it's soft and slightly warm, then cool for a few minutes.

In a mixing bowl, beat the cooled butter with granulated and brown sugars for 2–3 minutes until fluffy and pale.

Add the vanilla extract and eggs one at a time, mixing well after each addition.

In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, stirring until just combined.

Fold in the chocolate chips by hand.

Scoop dough onto prepared baking sheets, spacing scoops at least 2 inches apart.

Bake for 10–12 minutes for large cookies or 8–9 minutes for smaller cookies.

Look for light golden edges while the centers remain slightly underbaked.

Let cookies cool on the sheet for 5 minutes before transferring them to a wire rack.