In a medium bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt until well combined.

In a large mixing bowl, beat together ¾ cup of melted unsalted butter, ½ cup of granulated sugar, and ¾ cup of light brown sugar until creamy. Incorporate 2 large eggs, one at a time, and stir in 2 teaspoons of vanilla extract.

Gradually add the dry ingredients to the wet mixture, stirring until a thick dough forms. Fold in 1 ½ cups of chocolate chips, reserving a handful for topping.

Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, ideally overnight.

Preheat your oven to 375°F (190°C) and prepare two baking sheets with parchment paper.

Using a large cookie scoop, portion the chilled dough into balls and stack them slightly taller than wide on the baking sheets.

Bake the cookies for 10-13 minutes until the edges are golden brown while the centers remain soft.

Let the cookies cool on the baking sheets for 5-10 minutes, then transfer them to a wire rack to cool completely.