Heat oven to 375° and place racks in middle and top levels of the oven.
Beat together the butter and sugars on high mixer speed until light and fluffy, about 1 minute.
Scrape bowl and paddle beater.
Add eggs and vanilla, and beat on low until incorporated.
Then beat on high for about 1 minute until light and fluffy again.
Scrape bowl and paddle again.
In a separate medium size bowl, whisk together the flour, salt, and baking soda.
Add this to the butter mixture and beat on medium until just blended.
Stir in chocolate chips with a wooden spoon.
Drop rounded teaspoons of dough 2-inches apart onto the greased cookie sheets. Tip - don't make these larger - larger amounts of dough won't flatten well.
Bake until deep golden brown around the edges, and lightly golden in the center- about 8-10 minutes, rotating the sheets after about 4 minutes to get more even results. Tip - when you rotate the sheets after 4 minutes, check to see if the cookies have flattened well. If not, shake the pan gently to spread the dough and flatten a little more. Then, contine to bake until brown and crisp.
Remove from the oven and let rest 3-5 minutes before transferring the cookies to a wire rack to cool completely.