In a large mixing bowl, combine both sugars and butter until light and fluffy, 2 minutes.
Place the flour in the center of the bowl and stir in the baking soda and salt. Beat until mixed well.
Add chocolate chips and stir.
Use a Tablespoon-sized cookie scoop to portion out the cookies on a baking sheet. You can put them right next to each other.
Set the baking sheet in the freezer flat.
Freeze for an hour or two and then pop the cookie balls into a large freezer-safe resealable bag.
Seal and put back in the freezer.
Line a cookie sheet with parchment paper and set it aside.
Take out as many cookie balls as you want and drop them on the parchment paper, allowing them room to spread out.
Allow the cookies to cool on the sheets for one minute before transferring to a cooling rack.