Step 1: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 2: In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
Step 3: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step 6: Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
Step 7: Drop rounded tablespoons of dough (or use a 1.5-inch cookie scoop) onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Baking times may vary depending on your oven.
Step 9: 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. Enjoy warm or store in an airtight container for up to 3-4 days.