Preheat oven to 375 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.
Bake until cookies are golden around the edges,
but still soft in the center - about 10 minutes total, rotate trays
halfway through. 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.