Preheat your oven to 180°C. Line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This can be done using a stand mixer or handheld mixer.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing, as it can lead to tough cookies.
Gently fold in the chocolate drops until evenly distributed throughout the cookie dough. For best results, chill the cookie dough in the refrigerator for at least 30 minutes. Chilling helps prevent the cookies from spreading too much during baking, resulting in thicker cookies.
Using a cookie scoop or spoon, portion out the cookie dough and roll it into balls. Place them onto the prepared baking sheets, leaving space between each for spreading.
Bake in the preheated oven for 9 to 12 minutes, or until the edges are golden brown and the centers are set. The cookies will continue to firm up as they cool.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Serve these Classic Chocolate Chip Cookies warm or at room temperature with a glass of milk or your favorite beverage. Store any leftovers in an airtight container for freshness.