Beat the softened unsalted butter with brown sugar and granulated sugar until light, fluffy, and pale in color. This forms the base for a tender, soft cookie.

Mix in the eggs one at a time, ensuring each is fully incorporated, then add the vanilla extract. This will help maintain a smooth, moist dough consistency.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning and to break up any lumps.

Gradually add the dry ingredients to the wet mixture, folding gently but thoroughly so the dough stays soft yet holds its shape.

Fold in the chocolate chips evenly, making sure the dough is generously studded to achieve those gooey bursts of chocolate in every bite.

Refrigerate the dough for at least 30 minutes. This controls spreading during baking and enhances the flavor, resulting in thicker, softer cookies.

Preheat the oven to 350°F (175°C). Scoop dough onto a parchment-lined baking sheet, leaving space for spreading. Bake for 10 to 12 minutes until edges are set but centers look slightly underdone.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack, helping set the soft interior while keeping a delicate chew.