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

In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2 to 3 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla until fully combined.

In a separate bowl, whisk together the flour, baking soda, and salt so they are evenly distributed.

Gradually add the dry ingredients to the wet mixture and mix on low speed just until the dough comes together. Do not overmix.

Fold in the chocolate chips evenly with a spatula so they’re distributed but the dough remains tender.

Cover the dough and refrigerate for at least 30 minutes, and up to 24 hours. Chilling firms the dough and concentrates flavor.

Drop rounded tablespoons of dough onto prepared sheets, leaving about 2 inches between cookies for spreading.

Bake for 9 to 12 minutes, until edges turn golden brown while centers still look slightly soft.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.