Preheat your oven to 350°F (175°C) for even baking.
In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and light brown sugar. Beat until light and fluffy, about 2-3 minutes.
Add the room temperature eggs one at a time, mixing well after each addition. Pour in the vanilla extract and blend until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, sifted baking soda, and salt.
Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined.
Fold in the semi-sweet chocolate chips, reserving 1/4 cup for the tops.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
Press a few reserved chocolate chips into the tops of each cookie dough ball.
Bake for 10-12 minutes, or until edges are lightly golden and centers look slightly underbaked.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
