Preheat oven to 350 degrees. In a small bowl,
whisk together the flour and baking soda; set
aside. In the bowl of an electric mixer fitted
with the paddle attachment, combine the butter
with both sugars; beat on medium speed until light
and fluffy. Reduce speed to low; add the salt,
vanilla, and eggs. Beat until well mixed, about 1
minute. Add flour mixture; mix until just
combined. Stir in the chocolate chips.
Drop heaping tablespoon-size balls of dough about
2 inches apart on baking sheets lined with
Bake until cookies are golden around the edges,
but still soft in the center, 8 to 10 minutes.
Remove from oven, and let cool on baking sheet 1
to 2 minutes. Transfer to a wire rack, and let
cool completely. Store cookies in an airtight
container at room temperature up to 1 week.