In a mixing bowl, mix together the flour, baking soda, cream of tartar, and salt. Set aside.
In a separate mixing bowl, cream together the butter, granulated sugar, and brown sugar until smooth and fluffy. Beat in eggs one at a time, then stir in the vanilla.
Mix the dry ingredients into the wet until combined. Then stir in all but 1/3 cup of the chocolate chips.
Roll 3 Tablespoonfuls of dough into a ball and set onto two ungreased, parchment or silicone mat lined cookie sheets (about 9 balls per cookie sheet).
Use the reserved chocolate chips to press onto the dough balls so when they are done baking you can see more of the chocolate chips. This makes the cookies look cuter! Be careful not to flatten the dough balls!
I highly recommend chilling the dough before baking. This helps prevent the dough from spreading too much, resulting in a slightly taller, thicker cookie.
Bake for 12-14 minutes, or until the edges are lightly browned and cookies are a little soft in the middle (Be careful not to over bake!). Let the cookies cool for 8 minutes on the pan, then transfer cookies to a cooling rack.
Notes
Chilling the dough before baking is preferred, but you will still get a nice cookie if you don’t. Just be sure not to flatten the dough balls!