Preheat the oven to 375 degrees. Have two non-stick bronze or dark gray-colored baking sheets handy. ***
In a medium bowl, combine the flour, baking soda, and salt in a medium bowl.
In a large bowl, cream the butter and sugars on high speed for 3 minutes, until the mixture gets pale in color a little fluffy. ****
Beat in the eggs, one at a time, on medium speed for a full minute each. ****
Beat in the vanilla extract.
Add the flour mixture to the wet mixture in thirds, beating on medium speed until well combined.
Use a spatula to fold in the chocolate chips.
Cover the bowl and let the dough chill in the refrigerator for at least one hour or overnight. If chilling overnight, let it sit out for 30 minutes before scooping. *****
Use a cookie scoop to scoop heaping spoonfuls of dough onto the baking sheets, arranged two inches apart from one another. I can fit 12 on one sheet. ******
Bake the cookies for 9 to 10 minutes, until the cookies look set and have turned slightly golden.
Let cookies cool on the sheets for 10 minutes before transferring them to a wire rack to cool completely.
These are best served fresh out of the oven, but can be stored in an airtight container for up to four days.
