1. Set the oven to 350F, set the rack at the center, and leave it to heat. Then, arrange two baking sheets and line them with parchment paper.
2. Combine the flour, salt, and sugar in a bowl and set aside. Then, beat the butter with a standing mixer at medium-high speed in another bowl to a creamy consistency- this should take around a minute.
3. Add the sugars and beat the mixture for three minutes to a light and fluffy texture, scraping the bowl when needed. Then, turn down the speed to medium-low, and beat the eggs into the batter one at a time. Add the vanilla extract next and beat again until it combines.
4. Reduce the mixer’s speed to the lowest setting and gently add the dry ingredients, scraping the bowl when needed. When the mixture incorporates, fold in the chocolate chips.
5. Measure two teaspoons of the batter for each cookie and drop them two inches apart on the sheet in 3-2-3-2-3 staggering rows. Then bake for eight to 10 minutes, or until the cookies develop golden edges with pale tops and soft centers.
6. Transfer the cookies to the cooling rack and serve when completely cooled.

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