Step 1: In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar with an electric mixer until light and fluffy (2-3 minutes).
Step 2: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Step 3: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 5: Fold in the chocolate chips using a spatula until evenly distributed. (Optional: reserve a few chips to press onto the tops of dough balls).
Step 6: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 24 hours. Chilling improves flavor and texture.
Step 7: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. Scoop rounded tablespoons of chilled dough onto the prepared sheets, 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. Do not overbake.
Step 9: Remove from oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.