In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, then separately stir in the vanilla extract.

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. It's important not to overmix!

Fold in the chocolate chips until they are evenly distributed throughout the dough.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.

Preheat the oven to 375°F (190°C) and line your baking sheets with parchment paper.

Drop rounded tablespoons of dough (or use a 2-tablespoon cookie scoop) onto the prepared baking sheets, leaving about 2 inches of space between each cookie.

Bake in the preheated oven for 9-12 minutes, or until the edges are golden brown while the centers remain slightly soft.

Once done, remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.