Preheat oven to 325˚F.
In a mixing bowl whisk together flour, baking soda, tapioca starch (if using), and salt. Set aside.
In a mixing bowl stir together (a hand mixer would be best if you have one) butter and both sugars. Mix until just combined with no dry spots, but not creamed together.
Add eggs and vanilla and continue to mix until well incorporated.
Add flour mixture and mix until fully incorporated and well blended.
Fold in the chocolate chips and place cookie dough in the refrigerator for about 30 minutes, to chill and stiffen up. (you can place the mixture in the freezer for about 10 minutes to speed up the chilling process)
Scoop 3 tablespoon sized balls onto a baking sheet lined with parchment, about 2 1/2 inches apart and bake for 16 to 18 minutes or until the edges begin to brown, but the tops are still light.
Allow cookies to cool for 5-7 minutes before serving.