Preheat the oven to 375°F (190°C) to ensure even baking and golden edges.

Line baking sheets with parchment paper or lightly grease them to prevent sticking.

In a mixing bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.

In another bowl, beat 1 cup unsalted butter (softened) with 3/4 cup granulated sugar, 3/4 cup packed brown sugar, and 1 teaspoon vanilla extract until creamy.

Add 2 large eggs one at a time, mixing well after each addition until fully incorporated.

Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.

Gently fold in 2 cups semisweet chocolate chips using a spatula to distribute evenly throughout the dough.

Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets.

Bake at 375°F (190°C) for 9 to 11 minutes, or until the edges are golden and centers are set.

Allow cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.