In a large bowl, cream the margarine, sugars, eggs, and vanilla. The margarine will not be creamed entirely; it will be cut into tiny pieces.
Add the salt and baking soda. Mix.
Add the flour, one cup at at time, and mix thoroughly.
Add the chocolate chips and mix well.
Use a soup spoon to measure the cookies. Using a heaping spoonful, drop the cookies about 2 inches apart on a cookie sheet.
There is no need to grease the cookie sheet.
Bake for 8-10 minutes or until the cookies are beginning to brown slightly.
Notes
Note 1: If you take them out when they are barely starting to brown, they will be chewy. Or, if you prefer crunchy cookies, bake them until they are entirely brown (2-3 minutes more than for chewy cookies).Note 2: I prefer margarine in these cookies because they fluff up instead of spreading out when baking.