In a medium bowl, whisk together all-purpose flour, baking soda, and salt until well combined. Set aside.

In a stand mixer, beat softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy.

With the mixer running, add eggs one at a time and then add vanilla extract. Mix until smooth.

Gradually add the dry mixture to the wet ingredients. Mix on low just until combined, then fold in chocolate chips.

Cover the bowl and refrigerate the dough for at least 2 hours.

Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.

After chilling, use a cookie scoop to drop dough onto the baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes.

Allow cookies to cool on the baking sheets for about 5 minutes before transferring to a wire rack.