Preheat your oven to 350°F or 175°C. Line a baking sheet with parchment paper so the cookies release easily after baking.

In a medium bowl, mix the flour, baking soda, and salt. Stir gently until fully blended, then set aside.

In a large bowl, cream the softened butter and packed brown sugar using a hand mixer or a sturdy whisk. Mix until the texture turns light and fluffy. This step helps create that soft chewy center.

Add the eggs one at a time. Mix just until each egg blends into the dough. Add the vanilla and stir again.

Gradually add the dry flour mixture into the wet ingredients. Stir slowly using a spatula or wooden spoon. Stop mixing once the flour disappears to avoid overworking the dough.

Fold in the semisweet chocolate chips. Make sure they are evenly distributed through the dough.

Scoop large spoonfuls of dough and place them on your prepared baking sheet. Leave some space between each cookie to allow for spreading.

Bake for 10 to 11 minutes. Remove the cookies when the edges are golden and the centers still look slightly soft. This keeps them moist and chewy.

Let the cookies sit on the pan for one minute. Then transfer them to a wire rack to cool completely.

Repeat until all the dough is used. Store cooled cookies in an airtight container to keep them fresh.