Preheat oven to 350 F/175 C

In a stand mixer or using an electric mixer, cream the butter, brown and white sugar until well combined. Add the eggs and vanilla and beat until well combined.

In a separate bowl mix the flour, salt and baking soda. Slowly add the dry ingredients, a third at a time and mix till just combined. Stir in the chocolate chips.

Line 2 to 3 baking sheets with parchment paper or a silpat mats. For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1-inch apart (do not flatten dough).

Bake one sheet at a time until the cookies are golden, about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely.

Store in an airtight container for up to 1 week.

SERVES Makes 48 small / 24 medium cookies