Bakery-Style Chocolate Chip Cookies

In a large bowl, use an electric mixer on medium-high speed to cream softened unsalted 1 cup unsalted butter ([adjustable]i.e. 2 sticks), 1 cup light brown sugar, and ½ cup granulated sugar for 3 minutes until light and fluffy.
Beating it this long is crucial for this recipe!

Add the 2 large eggs and 2 teaspoons vanilla extract and mix on low speed until just combined. Scrape down the sides of the bowl so everything can combine.

Add in 1 ½ teaspoons baking soda and 1 teaspoon salt and mix for another 5-10 seconds until combined.

Lastly, add 2 cups bread flour and 1 cup all-purpose flour and mix on medium until combined.

Mix in 2 cups chocolate chips.

Scoop dough into 4-tablespoon sized scoops (I use this stainless steel cookie scoop!), roll into balls, roll into finely chopped chocolate, then gently flatten each dough ball into a ½" thick disc; this will help them spread instead of be puffy. Place on parchment-lined, light-colored metal baking sheet.
Pro tip: for a bakery style look, roll each dough ball in some extra chopped chocolate chips or chocolate bars (so that you're rolling in the chocolate shards/dust).

Bake at 350°F for 11-13 minutes. Do not overbake. The centers may look a bit wet but will continue to bake on the hot pan, allowing them to firm up without overbaking and becoming too crunchy.
If the cookies are puffed up a bit, tap the pan on the counter a few times (immediately after they come out of the oven) to help them deflate into a thinner cookie.