Preheat your oven to 350°F (175°C). Cream together 1 cup of unsalted butter, 3/4 cup of granulated sugar, and 3/4 cup of brown sugar until fluffy, about 2-3 minutes.

Add 2 large eggs one at a time, mixing well after each addition until fully incorporated.

In a separate bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this mix into the wet ingredients, stirring gently.

Gently fold in 2 cups of semisweet chocolate chips using a spatula.

Chill the dough for at least 30 minutes in the refrigerator for an even chewier texture.

Line a baking sheet with parchment paper, scoop rounded balls of dough about 2 inches apart, and bake for 10-12 minutes until edges are golden brown.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.