Thin and Crispy Chocolate Chip Cookies

Preheat oven to 375 degrees, lightly grease baking sheet. In a medium bowl mix together flour, salt, baking soda. In a mixing bowl with an electric mixer, beat together butter and sugars until light and fluffy. Add eggs and vanilla and beat low until blended. Beat on high until light and fluffy, about 1 minute. Add the flour mixture and beat on medium low until just blended. Using a large spoon, stir in chocolate chips. Refrigerate dough about 30 minutes. Measuring a tablespoon of dough for each cookie, place measured dough 2" apart onto a greased baking sheet. Bake until deep golden brown around edges and golden in the center 8-10 minutes, rotating the baking sheet halfway through for even baking. Remove sheet from oven, let sit for 5 minutes, then transfer cookies with a spatula to a wire rack to cool completely.