Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.

In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.

Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar together on medium speed until the mixture is light, fluffy, and pale yellow. This usually takes 3 to 4 minutes.

Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed. Add the vanilla extract and mix until just combined.

Incorporate Dry Ingredients: Gradually add the reserved dry ingredient mixture to the wet mixture, mixing on low speed until the dough just comes together. Be careful not to overmix the dough once the flour has been added, as this can lead to tough cookies.

Chill (Recommended): If the dough seems too sticky to handle, cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes. This step helps prevent spread.

Shape the Cookies: Place the extra 1/4 cup of granulated sugar (if using) into a small, shallow bowl. Scoop the dough using a medium cookie scoop (about 1.5 tablespoons) and roll the dough into smooth, uniform balls.

Roll in Sugar (Optional): Roll each dough ball completely in the extra granulated sugar to coat the exterior for a little extra sparkle and crunch.

Arrange and Bake: Place the dough balls onto the prepared baking sheets, ensuring they are spaced about 2 inches apart.

Bake the cookies for 8 to 10 minutes. The edges should look set and lightly golden, but the centers must still look slightly pale and puffy (this is the key to maintaining a chewy, soft texture).

Cool: Remove the sheets from the oven. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.