Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.

In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined. Set aside.

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with a hand mixer or wooden spoon until light and fluffy, about 2-3 minutes. The mixture should look pale and creamy.

Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until fully incorporated.

Gradually add the flour mixture to the butter mixture, stirring just until no dry flour streaks remain. Do not overmix, as this can make cookies tough.

Fold in the 2 cups of chocolate chips with a spatula or wooden spoon until evenly distributed throughout the dough.

Cover the bowl with plastic wrap and refrigerate the dough for 15-20 minutes. This step helps the cookies bake up thicker and chewier.

Using a cookie scoop or spoon, portion the dough into 2-tablespoon sized balls and place them 2 inches apart on the prepared baking sheets. Press a few extra chocolate chips on top of each dough ball for a bakery-style look.

Bake for 10-12 minutes, until the edges are golden brown but the centers still look soft and slightly underdone. The cookies will look puffy and may seem undercooked, but they'll firm up as they cool.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or store in an airtight container.