Cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy.
Beat in the eggs one at a time until fully incorporated. Then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients while mixing on low speed until just combined.
Gently fold in the chocolate chips until evenly distributed.
Cover the dough with plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours).
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
Drop rounded tablespoons of dough onto prepared baking sheets, leaving about 2 inches between each cookie.
Bake for about 9-12 minutes or until edges are golden brown while centers remain slightly soft.
Remove from oven and let cool on baking sheets for about 5 minutes before transferring to a wire rack.
