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In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (about 2-3 minutes).
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate medium bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the chocolate chips until evenly distributed.
Cover the dough and refrigerate for at least 30 minutes, or up to 24 hours. (Chilling the dough helps prevent spreading and improves flavor).
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Drop rounded tablespoons of dough (or use a 2-tablespoon cookie scoop) onto the prepared baking sheets, leaving about 2 inches between cookies.
Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
Remove from oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.