In a mixing bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt until well combined. Set aside.

In a large mixing bowl, beat together ¾ cup of melted and slightly cooled unsalted butter with ¾ cup of granulated sugar and ¾ cup of brown sugar until smooth and creamy, about 2-3 minutes. Add 2 large eggs and 2 teaspoons of vanilla extract, blending well after each addition.

Gradually add the dry mixture to your wet ingredients, mixing on low speed until a thick dough forms. Fold in 2 cups of chocolate chips.

Cover the dough tightly and refrigerate for at least 1 hour, or overnight for best results.

Preheat your oven to 375°F (190°C). Prepare baking sheets with parchment paper.

Once chilled, use a cookie scoop to form dough balls and place them on the baking sheet, leaving space between each ball.

Bake for 10-13 minutes until edges turn golden brown while centers remain slightly soft.

Let the cookies cool on baking sheets for 5-10 minutes before transferring them to a wire rack.