Line a baking sheet with parchment paper.
In a medium bowl, combine the flour, baking soda and salt. Mix together and set aside.
In a mixing bowl, cream the butter and sugar on medium speed for around 4 minutes.
(Side note: make sure the butter is softened to room temp! This will impact how the cookie turns out.)
Add in the vanilla and eggs, beating until incorporated.
Scrape down the sides and mix again.
Turn off the mixer and add in the flour mixture.
Slowly turn it back on, starting at low and working up to medium speed. – Be careful not to do it too fast or the flour will go everywhere! Only mix until the flour has disappeared.
Add the chocolate chips and mix just a few times to combine.
Scoop out the dough into balls and put on a plate and place in the fridge for 30 mins to an hour (or the freezer).
Preheat oven to 375° F.
Place 6 dough balls on the baking sheet and cook for 10 minutes, start checking at 8 minutes, look for a golden brown color, you still want them to be slightly gooey when you take them out, they will finish setting when they cool.
Take out of the oven, let them sit on the cookie sheet for 5 minutes then move cookies to a cooling rack.
Continue this until all the cookies are baked, best if enjoyed wile still warm.
