Preheat the oven to 350° (or 325° if you have a fan or convection oven). Place a rack in the center of the oven.

In a mixing bowl, cream the butter and brown and white sugars together until they are well mixed. This should take 2-3 minutes.

Add the two large eggs and vanilla extract and stir until the mixture is smooth, with  no lumps.

Add the flour, salt and baking soda to the wet ingredients. Stir them a bit on top of the wet ingredients to distribute the soda and salt through the flour, then mix the dry ingredients in completely, until there are no streaks of flour left in the cookie dough.

Line the bottom of a 13″x18″ baking sheet with edges with a sheet of parchment paper. Spray the parchment paper and the edges well with baking spray.

Place large blobs of cookie dough across the pan, then use the back of a spoon or your clean hands to spread it into an even layer.

Bake the cookies for 18-20 minutes, or until the cookies are golden brown and the top looks set in the center.

Remove the pan from the oven and let it cool until the dough is set but the chocolate hasn’t completely hardened. Cut it into bars or use a metal cookie cutter to cut them into shapes.