Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper. Whisk together the flour, baking soda, and salt until evenly combined.

Beat the softened butter with the brown sugar and granulated sugar for 3–5 minutes until the mixture looks light, fluffy, and creamy.

Add the eggs one at a time, then mix in the vanilla extract. Stop mixing once the batter is smooth and fully combined.

Gradually add the dry ingredients on low speed until no dry flour remains. Fold in the chocolate chips with a spatula until evenly distributed.

Scoop about ¼ cup of dough for each cookie and place on a tray. Chill the dough for at least 30 minutes so the cookies bake thicker with chewy centers.

Arrange the chilled dough balls 2 inches apart on the prepared baking sheet. Bake for 14–16 minutes until the edges are lightly golden and the centers still look slightly soft.

Let the cookies cool on the baking sheet for 5–10 minutes. Transfer to a wire rack to cool completely; they will finish setting as they cool.