Preheat oven to 375 degrees F (190 degrees C). Position racks in the top and bottom thirds of the oven. Line 2 baking sheets with parchment paper.

In a large bowl, whisk together cake flour, baking soda, and salt.

In a separate large bowl, beat unsalted butter and both light brown sugar and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 4 minutes.

Add eggs to the butter mixture, one at a time, beating after each addition to incorporate. Beat in the pure vanilla extract.

Reduce the mixer speed to medium, add the flour mixture, and beat until just incorporated.

Stir in the semisweet chocolate chips.

Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart.

Roll each dough portion into a ball with slightly wet hands.

Bake until the cookies are golden with caramelized edges, 12 to 15 minutes, rotating the baking sheets halfway through.

Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.

When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake.

Store the cookies in a tightly sealed container at room temperature for up to 5 days.