Line two baking sheets with parchment paper, and set aside. In a large mixing bowl, cream together the softened butter, packed brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 3 minutes. *I like to use a stand mixer fitted with the paddle attachment.
Mix in flour, baking soda, and salt. Turn the mixer down to medium-low speed and mix until combined. Fold in chocolate chips with a spoon or spatula just until combined.
Use a large cookie scoop or a spoon to shape the dough into balls (equivalent to 3 Tablespoons), and place the scooped dough on lined baking sheets. Chill in the refrigerator for 15 minutes. *I place 6 cookie dough balls per baking sheet. The cookies are big and will spread out quite a bit.
Bake for 10-12 minutes or until the edges are set and golden brown.
Cool cookies on the baking sheets for about 5 minutes, then transfer to wire cooling racks to finish cooling.
Serve immediately or store in an air-tight container for up to 1 week.