**Ingredients:**

* 1 1/2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup (2 sticks) unsalted butter, softened at room temperature
* 3/4 cup granulated sugar
* 3/4 cup packed light brown sugar
* 1 teaspoon vanilla extract
* 2 eggs
* 1 cup bittersweet chocolate chips (60-70% cacao)

**Instructions:**

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the vanilla extract and eggs one at a time.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips.
7. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are just beginning to brown.
9. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

**Tips:**

* For a chewier cookie, bake for 12-14 minutes.
* For a crispier cookie, bake for 8-10 minutes.
* If you don’t have bittersweet chocolate chips, you can use semisweet or dark chocolate chips.
* For a more intense chocolate flavor, add an extra 1/2 cup of chocolate chips.
* Let the dough chill in the refrigerator for at least 30 minutes before baking for a thicker, more chewy cookie.