Preheat the oven to 350F. Line two cookie sheets with parchment paper or Silpat (or grease them).
In a large bowl, stir together the flour, baking soda and salt.
Melt the butter (I use a microwave at 45 seconds).
To the sugars, add the melted butter and stir to combine. Add the vanilla and mix until just combined.
Add the eggs and mix them lightly. Stir in the flour mixture; don't over mix!
Gently fold in the chocolate chips. Cover the dough and refrigerate for at least one hour (overnight is fine).
Using a #60 cookie scoop is recommended (2 tsp). Drop 12 cookies per sheet, spacing at least 2-inches apart.
Depending on your oven, bake 15-17 minutes until dark brown. Let the cookies cool completely (at least 15 minutes) on a wire rack. The cookies should be crispy. If the first batch doesn't bake as crispy as you prefer (I like mine REALLY crispy), increase by 2 minutes more, per batch, until the cookies are the texture you prefer.