In a large mixing bowl, combine softened unsalted butter with granulated and brown sugars using an electric mixer. Beat for 2-3 minutes until the mixture turns light and fluffy.

Add room temperature eggs one at a time, ensuring each is fully incorporated before stirring in vanilla extract.

In a separate bowl, whisk together all-purpose flour, baking soda, and salt until well-blended.

Gradually add the dry mixture to the wet ingredients at low speed, mixing until just combined. Avoid overmixing.

Gently fold in the chocolate chips by hand using a spatula.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.

Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.

Once chilled, scoop rounded tablespoons and place them on the baking sheets, spacing them about 2 inches apart.

Bake for 9-12 minutes until the edges turn golden brown but the centers are still soft.

Let cookies rest on baking sheets for about 5 minutes before transferring them to wire racks for complete cooling.