Set your oven to 330°F (165°C). This specific temperature helps achieve the ideal texture for these cookies.

In a medium-sized bowl, sift together the all-purpose flour, baking soda, and salt. Sifting ensures even distribution and a smoother dough.

In a separate large mixing bowl, use an electric mixer to cream the softened butter, light brown sugar, and powdered sugar until the mixture becomes light and fluffy. This process incorporates air, contributing to the cookies’ soft texture.

Add the eggs one at a time, mixing well after each addition. Then, blend in the pure vanilla extract until fully incorporated.

Gradually add the sifted dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tougher cookies.

Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.

Using a cookie scoop or tablespoon, drop rounded portions of dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart to allow for spreading.

Place the baking sheets in the preheated oven and bake for 12-14 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked but will set as they cool.

Allow the cookies to cool on the baking sheet for about 1 minute before transferring them to a cooling rack to cool completely.