To a stand mixer with a paddle attachment, add in butter and sugar. Allow to cream for 3 minutes on a medium speed.
To a separate bowl, mix together flour, salt, and baking soda.
To creamed butter/sugar, add in vanilla extract. Follow with eggs one by one until fully combined. (Scraping the sides as needed)
Lower your speed to low and add in your flour mixture, about a third at a time until dough is no longer dry.
Refrigerate dough for 30 minutes to allow maximum crispiness on the outer edge and maximum chewiness on the inside.
Preheat oven to 325℉.
Scoop 2 Tbsp. of cookie dough onto a non-stick cookie sheet. Repeat 12x.
Bake for 14-16 minutes or until cookies are golden and no longer raw in the middle. Allow to cool on the cookie sheet for a few minutes before transferring. Cookies will still seem flimsy in the middle if you try to transfer them immediately.
Drizzle chocolate sauce over cookies and serve within 3 days. Store in airtight containers to preserve freshness.