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Cream butter until smooth; add sugars, and beat until smooth. Beat in eggs and vanilla.
Into a large bowl, sift together dry ingredients.
Slowly beat dry ingredients into wet mixture. Fold in chocolate chips.
Use ¼-cup scoop to scoop dough onto ungreased baking sheets; space at least 2 inches apart to allow for spreading. Cover with plastic wrap and refrigerate for at least an hour or up to 2 days.
Preheat oven to 375°F. Remove cookies from refrigerator and bake until golden, 10 to 12 minutes; rotating the pan halfway through. Remove cookies from baking sheets, and allow to cool on baking racks.