Preheat your oven to 375°F. Line two baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
With a hand mixer or in a stand mixer with a paddle attachment, cream the butter and sugar together until light and fluffy.
Add in the eggs, one at a time, beating in completely after each addition. Add in the vanilla.
Slowly add the flour mixture, beating on low speed until just combined.
Add in the chocolate chips, stirring in until they are spread through the dough evenly.
Drop by well-rounded tablespoons onto the prepared baking sheets. Do not press them down if you want a lovely rounded cakey cookie.
Bake for 8-10 minutes until golden brown around the edges and the middles are set. They will spread out slightly but still stay wonderfully puffy and cakey.
Cool on baking sheets completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 6 months.
Notes
Slightly underbaking these cookies will yield better results, do not overbake as they will dry out.