In a bowl, sift the flour with the baking soda and add a pinch of salt, then put it aside.

In a bowl of a standing mixer, place the butter and sugar and mix until light and fluffy.

Add the eggs and vanilla, mix slowly. Using a wooden spoon or a spatula, stir the flour mixture into the butter mixture. stir until well combined, but try to not overmix.

Lastly, fold in the chopped chocolate.

Cover the dough with some kitchen wrap and let it rest in the fridge for minimum 2 hours (overnight would e better!).

Preheat the oven to 180°C. Line 2 baking sheets with parchment paper.

Using a cookie scoop or an ice cream spoon, scoop the cookie dough and arrange on baking trays, leaving about 5 cm between each.

The cookies are ready when they are slightly golden around the edges, but very soft and puffy in the middle.