Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar for 3-5 minutes until smooth and light.

Add the eggs one at a time, blending well after each addition, then mix in the vanilla extract.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add to the wet ingredients until mixed.

Fold in the halal-compliant chocolate chips with a spatula.

Scoop mounds of cookie dough onto the prepared baking sheet, spaced about 2 inches apart.

Bake for 10-12 minutes until the edges are golden and the centers look slightly underbaked.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.