In the bowl of an electric mixer beat the butter and sugars until light and fluffy. Then beat in the eggs and extract until combined.

In a small bowl whisk together the flour, salt, and baking soda. With the mixer speed on low add the dry ingredients until just combined. Then stir in the chocolate chips. Transfer the dough to plastic wrap and let it chill for at least 2 hours, or up to overnight.

Preheat the oven to 375°F. Line two baking sheets with parchment paper.

Drop the batter onto the baking sheets with a cookie scoop, or in 1 1/2-inch balls.

Bake for 10 to 12 minutes, or until golden brown and set in the middle.

Cool for one minute on the baking sheet. Then transfers to a cooling rack to cool completely. Store in an airtight container for up to 3 days.