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Combine wet ingredients: Cream butter until smooth; add sugars, and beat until smooth. Beat in eggs and vanilla.
Sift together dry ingredients: Into a large bowl, sift together dry ingredients.
Add dry ingredients to wet; stir in chips: Slowly beat dry ingredients into wet mixture. Fold in chocolate chips.
Scoop dough onto baking sheets; refrigerate: 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; bake cookies 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.