Use an electric or standing mixer to whip up the butter and sugars until light and fluffy, scraping down the bowl with a rubber spatula frequently.

Throw in the eggs and vanilla and blend until combined.

Throw in the flour, salt, and baking soda (ensure baking soda is not lumpy) and mix until just combined.

Stir in the chocolate chips.

Use a 1/4-cup ice cream scoop to portion balls of dough, placing them in a baking dish sprayed with non-stick baking spray.

Cover with plastic wrap and press down with your hand to flatten them just a bit on top. Allow to chill for at least 1 hour.

Preheat the oven to 375 degrees and place parchment paper on a baking sheet.

Place the chilled dough portions on the parchment leaving 3 inches of space between each. Press a couple of extra chocolate chips into the top of the dough.

Bake for 7 minutes, turn the baking sheet around, and bake another 7 minutes.

Allow cookies to cool on the baking sheet for 5 minutes before removing to a cooling rack. Notes:

Do not skip the 1-hour chilling step; it is vital for the perfect texture.

Having two cookie sheets in rotation helps speed up the baking process.