Mix the flour, baking soda, and salt in a big bowl. Place aside.

Add butter, brown sugar, granulated sugar, and vanilla to the large bowl of an electric mixer (or hand mixer) with a whisk attachment. Beat at a medium-high speed for 4 minutes, scraping down the sides as necessary, until fluffy and mixed.

Include one egg. Beat for one minute, or until completely blended. Once the second egg is added, whip the mixture for a further minute, or until it is light and creamy.

Use a paddle beater instead (or use a wooden spoon - see notes). Add half of the flour mixture, and beat on low speed for 1 minute, just until combined. When the dough starts to come together, add the remaining flour mixture and beat for an additional minute.

Mix in the chocolate chips just enough to blend them. Refrigerate the bowl for an hour with cling film covering it.

Pre-heat the oven to either 180°C or 160°C (fan-forced), depending on your preference (standard). Two sizable cookie trays should be greased and lined with baking paper.

Place a tablespoon of the dough rolled into a ball on the tray that has been set aside. Slightly flatten. Use the leftover dough to repeat.

Bake for 12 minutes, or until the edges are a pale golden brown. Ten minutes of cooling on the tray should be given before moving to a wire rack to finish cooling.