Start by creaming together 1 cup of unsalted butter and both granulated and brown sugars in a large mixing bowl using an electric mixer on medium speed. Mix until light and fluffy, about 2-3 minutes.

Beat in 2 large eggs, one at a time, and add 1 teaspoon of vanilla extract, ensuring everything is well incorporated.

In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt.

Gradually incorporate the flour mixture into the wet ingredients in the large bowl, mixing on low speed until just combined.

Gently fold in 2 cups of chocolate chips, stirring by hand with a spatula until evenly distributed.

Cover the dough with plastic wrap and chill in the refrigerator for about 30 minutes.

Preheat your oven to 350°F (175°C).

Scoop rounded tablespoons of dough and place them 2 inches apart on a parchment-lined baking sheet. Bake for 10-12 minutes until the edges are golden brown.

Remove from the oven and let cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.