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Add the softened butter, brown sugar and cane sugar to the bowl of a stand mixer.
Cream the butter and sugars together.
Add the eggs and vanilla extract.
Mix to combine.
In a separate bowl, whisk the flour, salt, baking power and baking soda together.
Pour the flour mixture into the bowl of the stand mixer with the wet ingredients.
Turn the mixer to medium speed and mix to combine the wet and dry ingredients into a ball of dough.
Pour the chocolate chips into the bowl with the dough and mix until the chocolate chips are mixed into the dough.
Cover the bowl with plastic wrap or transfer the ball of dough to an airtight container.
Chill the dough in the fridge for 2 hours (minimum) and up to 24 hours.
Once the dough has chilled, preheat the oven to 350 degrees and line a sheet pan with parchment paper.
Use a cookie scoop to scoop the dough into balls.
Place each ball of dough on the sheet pan with 1.5 to 2 inches space between each cookie dough ball.
Place the sheet pan in the oven to bake the cookies for 10-12 minutes at 350 degrees.
When the cookies are done, remove the pan from the oven and allow them to cool for 1-2 minutes before using a spatula to transfer the cookies to a cooling rack.