Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper if desired.

In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract with an electric mixer on medium speed until smooth and fluffy.

Beat in the eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

Fold in the chocolate chips with a spatula or wooden spoon until evenly distributed.

Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 9 to 11 minutes or until the edges are golden brown but the centers are still soft.

Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

For chewier cookies, slightly underbake them.

You can substitute half of the chocolate chips with nuts if desired.

Store cooled cookies in an airtight container to keep them fresh.