Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
In a medium bowl, whisk together the dry ingredients: All-Purpose Flour, Baking Soda, and Salt. Set aside.
In a large bowl or the bowl of a stand mixer, cream together softened Unsalted Butter with Granulated Sugar and Light Brown Sugar until light and fluffy, about 2–3 minutes.
Beat in Eggs one at a time, scraping the bowl between additions, then stir in Vanilla Extract until combined.
Gradually add the dry mixture to the wet ingredients and mix just until no streaks of flour remain — avoid overmixing to keep the cookies tender.
Fold in Semisweet Chocolate Chips until evenly distributed through the dough.
Portion the dough by rounded tablespoons or using a cookie scoop onto the prepared sheets, spacing the mounds about 2 inches apart.
Bake for 10–12 minutes, or until the edges are golden and the centers are set but still soft; baking time may vary slightly by oven and cookie size.
Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Tip: For thicker cookies and more developed flavor, chill the dough for 30 minutes to an hour before baking. Store cooled cookies in an airtight container for up to several days.
