Put the melted butter into the bowl of a stand mixer fitted with the paddle attachment, or into a large bowl if using a hand mixer.

Add the granulated sugar and the packed light brown sugar. Mix on low speed until the mixture is smooth and combined, scraping the sides of the bowl as needed.

Add the eggs and the vanilla extract. Mix on medium speed until fully combined and smooth, scraping the bowl once or twice.

Add the baking soda and the salt and mix briefly to incorporate.

Slowly add the all-purpose flour and mix on low just until the dough comes together and is smooth. Do not overmix; scrape the sides of the bowl as needed.

Add the chocolate chips and mix slowly until they are evenly distributed through the dough.

Line a cookie sheet with a silicone baking mat or parchment paper. Using a 1/4-cup scoop or measuring cup, portion the dough into 1/4-cup balls onto the lined sheet. Spacing on this sheet does not matter for chilling. Cover the sheet tightly with plastic wrap and chill the dough for at least 2 hours or overnight.

When ready to bake, preheat the oven to 350°F. Line a second baking sheet with parchment paper or a silicone baking mat.

Remove the chilled dough balls from the refrigerator and place them on the prepared baking sheet, spacing each dough ball about 4 inches apart.

Bake one sheet at a time in the center of the oven for about 10–15 minutes, rotating the pan halfway through baking. Bake until the edges are set and the tops begin to brown; the centers will remain soft and gooey.

Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to finish cooling.

Store cooled cookies in an airtight container for up to 3 days, or freeze them for up to one month.