Preheat the oven to 180˚C (356F) /160˚C. Line two baking trays with baking paper.

Cream the butter with the sugars until light and fluffy. Add the vanilla extract and eggs. Beat for two minutes. Mixture, combine and sift the flour and salt. Add the chocolate chips. Gather the dough into a loose ball and cover it with plastic wrap and place it in the fridge for half an hour.

Form into rounds the size of a golf ball and place 3cm apart on the trays. Lightly press them down with a spoon for best results.

Bake for 9-10 minutes or until lightly brown around the edges. Allow to cool for five minutes on the tray before moving to a rack. They may seem a little underdone, but they will firm up as they cool.