In a medium-sized bowl, whisk together the flour, baking soda, and salt, then set aside.
Add the butter and sugar to a large bowl, or the bowl of your stand mixer, and mix with an electric mixer for about 1 minute, until fluffy. Add the vanilla and eggs to the butter mixture and beat again, until fully combined.
Add the flour mixture to the butter mixture 1/2 cup at a time, until the flour is fully incorporated into the dough. Stir in the chocolate chips, then cover the dough and refrigerate for at least one hour, up to overnight.
Preheat the oven to 350 F and line a cookie sheet with parchment paper.
Scoop the dough into 1-inch balls and place 12 balls of dough on the cookie sheet. Bake for 11-15 minutes, until the tops of the cookies are browned and crisp. Repeat this step until all cookies have baked.
Let the cookies cool, then enjoy!
After testing this cookie multiple times and from reader feedback, we can only recommend using King Arthur Measure for Measure flour in this recipe. Starchier flours, like Cup4Cup will cause the cookies to spread too much.
You may use coconut sugar in place of the white and brown sugar in this recipe, the cookies will be slightly less crisp on the outside.