Line 4 baking sheets with parchment paper. (Or make sure to cool before reusing the same one.)

Position the rack in the centre of the oven and preheat to 350 degrees F.

Whisk together flour and baking soda in a bowl.

Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. (Start mixer on low so nothing flies out of the bowl!) Scrape down the sides of the bowl with a rubber spatula.

Add salt, vanilla and eggs; mix on low speed until well blended, about 1 minute.

With the mixer on low speed, steadily pour in flour mixture, and mix just until combined. (I use the cup measure that I used for the sugar for the first few scoops and then just pour in the rest from the bowl.)

Dump in chocolate chips and stir with a rubber spatula just until evenly distributed through the dough.

Drop heaping tablespoons of dough onto prepared baking sheets, spacing 2 inches apart, 9 - 10 cookies per sheet.

Bake cookies, rotating sheets after 7 minutes, until edges turn golden but centers are still soft, 10 to 12 minutes.

Let cool on wire racks 2 minutes.

Transfer parchment with cookies to wire racks; let cool completely.