Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.

In a large mixing bowl, beat together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

Add the eggs and vanilla extract, beating until fully integrated, about 1 minute.

Gradually mix the dry flour mixture into the wet ingredients until just combined.

Fold in the semi-sweet chocolate chips and any optional ingredients if desired.

Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, until the edges are golden brown and the centers look slightly undercooked.

Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.