In a large mixing bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt until evenly combined.

In another bowl, blend 1 cup of granulated sugar, ¾ cup of light brown sugar, and ¾ cup of melted unsalted butter until smooth and creamy. Add in 2 large eggs and 2 teaspoons of vanilla extract, mixing until fully incorporated.

Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Fold in 2 cups of chocolate chips.

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

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Scoop the chilled dough onto the baking sheet, forming tall mounds spaced about 2 inches apart.

Bake for 12-15 minutes, or until the edges are golden brown and the centers are slightly soft.

Let them cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.