In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no white streaks remain. Do not overmix.
Fold in the chocolate chips until evenly distributed throughout the dough.
Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours for thicker cookies.
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
Using a cookie scoop or spoon, drop rounded 2-tablespoon portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, until the edges are golden brown but the centers still appear slightly soft.
Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
