Preheat oven to 350°F
In a separate bowl, combine dry ingredients: salt, baking soda, and flour. Whisk together & set aside.
Cut butter into pieces (about 2 Tbsp each) and place in the mixing bowl. You can use either a hand held mixer or KitchenAid. I use a KitchenAid and power it on 2. If using a hand held mixer, set the speed on 3.
After a few seconds, add the white sugar, and brown sugar. Mix until creamy. Do not overmix.
Add vanilla extract & the eggs. Beat on low speed until just incorporated, about 10-15 seconds or so. Look at pictures in the blog above to see what it should look like. (If you beat the eggs for too long, the cookies will be stiff.)
While mixing on low, add the dry ingredients: flour, baking soda, & salt mixture. Mix until crumbles form.
Wash your hands or use gloves for this...Use your hands to press the crumbles together into a dough. It should form a huge ball. This stage is between wet and dry dough. Not too grainy from the sugar and not too stiff from the flour.
Add the chocolate chips and mix them in with your hands. (This prevents you from overmixing. Overmixing will make your cookies flat like pancakes.)
Place rounded tablespoons of cookie dough directly onto the cookie sheet.
Bake for 9-11 minutes until slightly golden brown. Do not overbake. Let them cool on the cookie sheet for at least 5 minutes.