Bring butter and eggs to room temperature. Whip the softened butter on low speed.

Add sugar and salt, then whip until the mixture turns pale. Avoid over-whipping to prevent sugar from dissolving completely.

Add eggs in two batches while whipping on high speed.

Sift the dry ingredients and fold them into the mixture using a spatula.

When a small amount of dry flour remains, add chocolate chips and mix gently with a spatula.

Wrap the dough in plastic wrap and refrigerate for at least 2 hours.

Divide the dough into 10g portions.

Roll each portion into a ball and place them on a baking tray.

Bake at 170°C for 12–14 minutes.