Preheat your oven to 375F/190C.
In a medium sized bowl, measure out the flour, salt and baking soda. Set this bowl aside while you get on with creaming together the butter and sugars.
In a large bowl, tip in the butter and with a wooden spoon, stir until the butter is smooth and creamy. Next, add to the butter both the brown and white sugars and cream together until everything is smooth. This will take a couple of minutes. Keep mixing until the butter and sugars are fully combined and have become fluffier and lighter in colour.
Add the eggs and vanilla to the butter and sugar and stir vigorously for a couple of minutes until combined.
Next, all in one go, pour the flour, salt and baking soda into the large bowl and stir just to incorporate everything. Tumble in the chocolate chips and stir a couple of times to ensure they are mixed throughout the dough.
At this stage, you are ready to bake the cookies. I like to use an ice cream scoop to scoop the dough onto the baking sheets as it helps to keep the cookies more uniform in size. They are meant to be quite large (3 - 4 inches), so to achieve this size, you’ll need about 2 - 3 tablespoon of dough per cookie. Scoop the dough onto the prepared sheets, leaving plenty of space between each cookie, as they do spread. I typically bake 5 cookies on one tray, which should give you an idea of how far I space out the dough.
Bake for 8 - 9 minutes until the cookies appear crinkled around the edges and are toasty brown in colour. The middle of the cookie may appear slightly under baked at this time, but the cookies will continue to bake for a minute or two out of the oven, which is enough time for the middle to firm up. Keep an eye on your cookies to make sure they aren’t getting too dark on top as this could lead to cookies with burnt bottoms.