In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes.

Add in the eggs one at a time, mixing well after each addition, then stir in vanilla extract.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed.

Gently fold in the chocolate chips to ensure even distribution throughout the dough.

Cover the bowl tightly or transfer to an airtight container and chill in the refrigerator for at least 30 minutes to 1 hour.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Drop rounded tablespoons of dough onto prepared sheets.

Bake in the preheated oven for 10 to 12 minutes, until edges turn golden; centers should remain soft.

Remove from the oven and let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.