In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, whisk together the brown sugar, melted butter, and granulated sugar. Whisk in the eggs and vanilla extract until combined.
Add the flour mixture to the butter mixture. Use a rubber spatula to stir just until the ingredients are combined (and you don’t see any dry pockets of flour). Fold in the chocolate chips.
Cover the bowl and chill for 15 minutes while you preheat the oven and prepare the baking sheets.
Preheat oven to 325°F. Line two rimmed baking sheets with parchment paper.
Scoop out 2 tablespoons of dough. Roll the dough between your hands to form a round ball. If the dough is still sticky and hard to work with, let it chill in the fridge until it's more firm. Repeat with the remaining dough. Place the dough balls about 2 inches apart on the prepared baking sheets.
Bake the cookies until the edges are set and beginning to brown, but the centers are still soft and puffy, about 15 minutes. The cookies will continue to firm up as they cool, so be sure that you don’t overbake them or they’ll be tough and crunchy.
Use a spatula to transfer the cookies directly to a wire cooling rack. Let cool for at least 5 minutes, then enjoy!