In a medium bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy
about 4 minutes. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
Using a medium ice cream scooper, form balls of dough at least 2 inches apart on the prepared baking sheet. The ice cream scooper provides consistent cookies sizes, but you can use a spoon as well.
Once the oven is ready, bake until cookies are slightly golden around the edges, but still soft in the center, 8 to 10 minutes. The secret is to not over bake them.
Remove cookies from oven and let cool on baking sheet 2 to 3 minutes. When the cookies come out of the oven they will look slightly puffy. After a few minutes, they will flatten slightly.
After resting on the cookie sheet for 2-3 minutes, transfer to a wire rack, and let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.