Preheat the oven to 190 degrees Celsius and line two large baking sheets with parchment paper.

In a stand mixer bowl, cream the softened butter with the brown sugar and granulated sugar on medium-high speed for 3 minutes until light and fluffy.

Reduce speed and add the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the butter mixture on low speed, mixing only until no streaks of flour remain.

Fold in the chocolate chips manually using a silicone spatula.

Portion the dough into 30g spheres and place them on the baking sheets spaced 5cm apart.

Bake for 10 to 12 minutes until the edges are firm and golden brown while the centers remain slightly pale.

Cool the cookies on the baking sheet for 5 minutes to allow the structure to set before transferring to a wire rack.