Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

In a medium bowl, whisk together 2 ¼ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt until fully combined. Set aside.

In a large mixing bowl, beat together 1 cup of softened unsalted butter, ¾ cup granulated sugar, and ¾ cup packed light brown sugar on medium speed for about 3–5 minutes until light and fluffy.

Add 2 large eggs one at a time, mixing well after each addition. Then pour in 1 teaspoon of vanilla extract and mix until smooth.

Gradually add the dry ingredients to the wet mixture while mixing on low speed just until all flour is incorporated.

Fold in 2 cups of semi-sweet chocolate chips with a rubber spatula until evenly mixed.

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.

Scoop rounded portions of dough onto prepared baking sheets, spacing them about 2 inches apart.

Bake for 9–11 minutes or until the edges are golden brown and the centers appear slightly soft.

Let the cookies cool on the baking sheets for 5–10 minutes before transferring to a wire rack to cool completely.