Stack 2 baking sheets together and line top sheet with parchment paper. (The author recommends double sheeting when baking cookies so there's a cushion for even baking and no risk of scorched bottoms. ).
In a mixer bowl, cream butter and both sugars until very smooth, about 3-4 minutes.
Add vanilla and eggs and blend well.
Fold in flour, baking soda, and salt and mix well, about 2 to 3 minutes.
Fold in chocolate chips.
For each cookie, scoop 2-3 tablespoons of dough and place on prepared baking sheets, spacing 2 inches apart.
Bake 10-13 minutes for smaller cookies OR 14-18 minutes for large ones.
Cookies are done when they are just browned around the edges, are beginning to color on top, and seem dry to the touch.