Preheat the oven to 374º F (190º C). Line a big baking sheet with parchment paper.
In a medium size bowl, sift together the flour with the baking soda and salt.
In a big bowl, using an electric mixer, cream together the butter and two types of sugar for 3 minutes until you get a fluffier and lighter in color mixture.
Add in the eggs one at a time, beating 30 seconds after each addition. Mix in the vanilla extract.
Add in the flour mixture and integrate using a rubber spatula to get a soft dough. Mix in the chocolate chips using the same spatula.
Portion the dough into 36 balls of about 2 tbsp each and place them on the baking sheet separated by 2 inches (5 cm), because they grow a lot when baking.
Bake the cookies for no longer than 8 - 10 minutes until they look firm and just slightly golden brown on the edges, but not entirely in the middle. Take them out of the oven and let them cool down completely on a cooling rack.
You can perfectly store the cookies in a container with a lid for up to 1 week.