Prep your oven and baking sheets. Preheat your oven to 375°F (190°C). Line a couple of baking sheets with parchment paper or leave them ungreased to prepare for the cookies.
Mix the sugars and butter. In a large mixing bowl or the bowl of your stand mixer, add the brown sugar and granulated sugar with the melted butter. Mix well until the mixture is creamy and smooth—approximately 2 to 3 minutes. Using a whisk attachment helps achieve a fluffy consistency.
Incorporate the eggs and vanilla. Add the eggs and baking soda to the mixture, along with a pinch of salt. Beat on low speed until everything is well combined, usually around 30 seconds. Take a moment to inhale the sweet aroma that fills your kitchen!
Mix in the flour. Change the mixer to a paddle attachment and gradually add the all-purpose flour. Mix until crumbles form. You want to stop mixing as soon as the flour is incorporated; overmixing can lead to tough cookies.
Add the chocolate chips. Gently fold in the chocolate chips using a spatula. Be careful not to overmix; you want those chocolatey morsels to remain intact within the dough, ready to melt in the oven.
Form the cookies. Use a small cookie scoop to portion out the dough, or roll it into balls with your hands. You can decide how big you want your cookies to be! Place them onto the prepared baking sheet, leaving enough space between each one to allow for spreading.
Bake the cookies. Pop the baking sheet into the preheated oven and bake for 9 to 11 minutes. Keep a close eye on them; you want them to be just barely golden around the edges. Avoid overbaking, as that can make them hard instead of chewy.
Cool and enjoy. Once baked, let the cookies cool on the baking sheet for about 15 minutes before transferring them to a wire rack. This helps them set and makes them easier to handle. Enjoy them warm, or store them for later!
