Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.

In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar using an electric mixer until light and fluffy. This usually takes about 2-3 minutes.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You can lightly flatten them with the palm of your hand or the bottom of a glass if you prefer a thinner cookie.

Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft. They will continue to set as they cool.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.