Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.

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

In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy (about 2-3 minutes).

Beat in the large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.

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

Bake for 9-12 minutes, or until the edges are golden brown and the centers are set but still look soft. (Baking time may vary depending on your oven).

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