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Preheat the oven to 190°C (gas mark 5) and line two large baking trays with baking parchment.
Sift the plain flour, bicarbonate of soda and salt into a bowl. Set aside.
In a large bowl, beat the unsalted butter, caster sugar and light brown sugar together until pale and fluffy, 2–3 minutes.
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Gradually add the flour mixture, mixing on a low speed until just combined – be careful not to overmix.
Fold in the dark chocolate chips until evenly distributed.
Using a tablespoon or a small ice cream scoop, drop rounded portions of dough onto the trays, leaving about 5 cm between each.
Bake for 9–11 minutes, or until the edges are golden and the centres are still slightly soft.
Leave the biscuits on the trays for 5 minutes to firm up, then transfer to a wire rack to cool completely.
Serve with a glass of cold milk. Store any leftovers in an airtight container at room temperature for up to 3–4 days.