In a medium-sized bowl, combine the flour, baking soda, and salt. Using a wire whisk, mix well and set aside.
Using an electric mixer, in a large bowl combine the two sugars using medium speed. Add the butter and mix until you get a grainy looking paste - scrape down the sides of the bowl. Add the eggs and vanilla and combine at medium speed until just about blended in. DO NOT OVERMIX.
Add the flour mixture along with the chocolate chips and combine at low speed until just mixed. DO NOT OVERMIX.
Drop rounded tablespoons of dough onto an ungreased cookie sheet about 2 inches apart. Bake for 18 to 22 minutes until cookies are golden brown.
Allow the cookies to cool on the baking tray for 10 minutes then transfer them to a wire rack.
These cookies store well for up to a week in an air-tight container. These cookies also freeze very well!