Step 1. In the bowl of a stand mixer, add butter, sugars, and vanilla. Mix on medium speed until combined, 2-3 minutes. Turn off mixer, scrape down sides of bowl, and mix again for 2 minutes. Mixture should be light and fluffy.
Step 2. Add the eggs, one at a time, and beat for an additional 2 minutes until well incorporated.
Step 3. Add flour, baking soda, and salt. Mix on low speed until flour is almost absorbed.
Step 4. Remove bowl from stand mixer and use a rubber spatula to mix in chocolate chips by hand.
Step 5. Cover bowl and chill dough mixture for at least 1 hour or up to 48 hours.
Step 6. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Using a cookie scoop, place 1 tablespoon-sized balls onto baking sheet.
Step 7. Bake for 10-12 minutes, until the edges become a light golden brown.
Step 8. Let cookies rest on baking sheet for 10 minutes before transferring them to a cooling rack. Store in an airtight container for up to 5 days.
Make ahead options: You can either refrigerate cookie dough for up to 48 hours before baking OR place cookie dough balls in the freezer for up to 3 months. Bake directly from the freezer, adding an extra 2-3 minutes to the bake time.
Use room-temperature eggs. When eggs are room temperature they are easier to beat, which creates light and airy cookies. This is good! If you forget to take your eggs out of the refrigerator ahead of time, place them in a bowl of warm water for 10-15 minutes and this will do the trick.