In a large mixing bowl, combine 1 cup of softened unsalted butter with ¾ cup of granulated sugar and ¾ cup of brown sugar. Beat until light and fluffy, about 2-3 minutes.

Add in 2 room-temperature eggs one at a time, mixing well after each addition, and stir in 2 teaspoons of vanilla extract until fully incorporated.

In a separate bowl, whisk together 2 ¼ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually blend the dry mixture into the wet mixture, being careful not to overmix.

Gently fold in 2 cups of chocolate chips by hand, ensuring an even distribution.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Scoop about 2 tablespoons of dough onto the prepared baking sheets, spacing them a few inches apart. Bake for 10-12 minutes, until edges are lightly golden.

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