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Preheat oven to 350˚ F. Line a baking sheet with parchment or Silpat liner.
In the bowl of a stand mixer with paddle attachment, combine 2 sticks of butter, 1 cup of packed brown sugar and ½ cup of white sugar. Beat 5 minutes on medium/high speed until creamy and light, scraping down the bowl as needed.
Add 2 eggs, one at a time, beating well with each addition, scraping down the bowl as needed, then beat in 2 tsp of vanilla.
In a separate bowl, combine 3 cups of flour, 1 tsp salt, and 1 tsp of baking soda (sifted to eliminate lumps). Add the flour mixture to the creamed butter in thirds, mixing to incorporate with each addition.
Fold in 2 cups of chocolate chips.
Use an ice cream scoop to get even balls of dough (3 Tbsp each). Place scoops of dough onto lined baking sheet about 2 inches apart.
Roll balls lightly with your hands then stud tops of cookie balls with reserved chocolate chips.
Bake one cookie sheet at a time for 12-15 min at 350˚F (we bake 12 minutes), until edges are just turning golden. The tops should still look under-baked.
Allow cookies to cool on the baking sheet 5 min then transfer to a rack to cool.