Preheat and prep: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

Cream the butter and sugars: In a large bowl, beat softened butter with granulated sugar and brown sugar for 2–3 minutes until light and fluffy. This step builds structure and helps the cookies stay chewy.

Add eggs and vanilla: Beat in the eggs one at a time, mixing just until combined. Stir in the vanilla. Don’t overmix here.

Whisk dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. This ensures the leavening and salt are evenly dispersed.

Combine wet and dry: Add the dry ingredients to the butter mixture in two additions. Mix on low until just combined. Stop as soon as no dry streaks remain.

Fold in chocolate: Stir in the chocolate chips or chunks with a spatula. Reserve a small handful to press on top of the scooped dough for a bakery-style look.

Chill the dough: Cover the bowl and chill for 30–45 minutes. Chilling helps with flavor and prevents overspreading.

Scoop: Use a 2-tablespoon scoop (about 1.5 ounces) to portion dough onto the prepared sheets, spaced 2 inches apart. Press a few reserved chips on top. If you like thicker cookies, keep the balls taller than they are wide.

Bake: Bake one sheet at a time for 10–12 minutes, until edges are set and lightly golden but centers look slightly underdone. They’ll finish setting on the pan.

Finish and cool: If using flaky salt, sprinkle a tiny pinch on each cookie right out of the oven. Let them cool on the sheet for 5–7 minutes, then transfer to a wire rack.