Begin by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper or a Silpat liner. In the bowl of a stand mixer equipped with a paddle attachment, combine the softened butter, packed brown sugar, and granulated sugar. Beat the mixture on medium to high speed for approximately five minutes until it becomes light and creamy, ensuring to scrape down the sides of the bowl as necessary.

Next, incorporate the eggs, adding them one at a time while beating well after each addition. Scrape down the bowl as needed, and then mix in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, salt, and baking soda, ensuring the baking soda is sifted to prevent lumps. Gradually add the flour mixture to the creamed butter in thirds, mixing thoroughly with each addition. Once combined, gently fold in the semi-sweet chocolate chips.

Using an ice cream scoop, portion out even balls of dough (approximately 3 tablespoons each) and place them onto the prepared baking sheet, spacing them about two inches apart. This recipe yields approximately 26 cookies, which can be arranged across three cookie sheets. Lightly roll the dough balls in your hands, then sprinkle the tops with the reserved chocolate chips. You can either bake immediately or cover and refrigerate until you’re ready to bake.

Bake one sheet at a time for 12 to 15 minutes at 350°F, or until the edges are just starting to turn golden while the tops remain slightly under-baked. Allow the cookies to cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely.