Whisk the flour, salt, and baking soda in a medium bowl. Set aside.

In a separate large bowl, combine the melted the butter, brown sugar and granulated sugar and whisk by hand vigorously for about 1 minute.

Whisk in the eggs one at a time into the sugar mixture and mix until well combined. Lastly stir in the vanilla.

Add the dry ingredients to the wet and stir with the spatula to fully combine. Stir in the chopped chocolate. The dough will be soft but DON'T add more flour. It needs to be chilled now to firm up.

IMPORTANT NOTE: Chill the dough for a minimum of 1 hour. This will make it easier to scoop and your cookies will keep their shape better while baking. (This dough can be made and kept in the fridge for 7 days. The dough also freezes really well)

Scoop 16-17 balls of cookie dough (¼ cup/100g each) and place on a parchment-lined baking sheet. Leave some space between the cookies as they spread out during baking.

Bake the cookies at 375°F (190°C) for about 14-15 minutes roughly, or until the edges are set and the cookie is beginning to turn golden brown throughout, but still doughy in the middle. It is really important you don't over-bake these cookies otherwise they won't be soft in the middle.

Once out of the oven bang the hot pan on the counter a few times to create crinkles on top of the cookie (see tips). Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Store them at room temperature in an airtight container for up to 2 days.