Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.

In a large bowl, beat the softened butter with granulated and brown sugar on medium speed until light and fluffy, about 2 to 3 minutes.

Add the eggs one at a time, beating each fully in and scraping down the bowl between additions. Stir in the vanilla until smooth.

In a separate bowl, whisk the flour, baking soda, and salt until evenly combined.

Gradually add the dry ingredients to the butter mixture, mixing on low speed just until no streaks of flour remain. Do not overmix.

Fold in the chocolate chips using a spatula until evenly distributed.

Cover the dough and refrigerate for at least 30 minutes and up to 24 hours.

Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each mound.

Bake for 9 to 12 minutes, until edges are golden and centers are slightly soft.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.