In a medium mixing bowl, whisk together the sifted flour, baking soda, and salt until well combined. This helps to evenly distribute the baking soda and salt throughout the flour, ensuring a consistent rise and flavor.

In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. This process incorporates air into the butter, which helps the cookies rise and become tender.

Add the eggs one at a time to the creamed mixture, mixing well after each addition. Then, add the vanilla extract and mix until combined. The eggs provide moisture and structure to the cookies.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.

Using a spatula, gently fold in the chocolate chips until evenly distributed throughout the dough. This ensures that each cookie has a good amount of chocolate in every bite.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden but the centers are still soft. This will ensure a chewy texture.

Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and makes them easier to move without breaking.