In the bowl of a stand mixer fitted with paddle attachment, add the butter and mix for 1 minute. Add the white sugar, brown sugar, salt and baking soda and cream together on medium speed until the mixture is light and fluffy, approximately 5 minutes.

Reduce the speed to low and add the eggs one at a time, scraping down the sides of the bowl between additions. Add the vanilla and mix. Add the flour and mix until the dough has come together. Add the chocolate chips and mix until they are combined into the dough.

Remove the dough from the bowl and wrap tightly in plastic wrap and refrigerate until the dough is firm.

Prepare two baking trays lined with parchment paper.

Preheat the oven to 350F (177C).

When the dough has chilled, roll pieces of dough into balls, approximately 35g and place on the trays, leaving space in between.  Bake the cookies immediately while the dough is cold.

Alternatively, roll the mixture into balls after the dough is made and chill the balls in the fridge for 1 hour and then bake.

Bake the cookies for 10-12 minutes, until they are lightly golden brown around the edges. For extra crispy cookies, bake a few minutes longer.

Remove from the oven and let the cookies cool on the baking tray for a few minutes and then transfer to a wire rack to cool completely.

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