Cream Butter and Sugars: In a large bowl using an electric mixer, cream together softened butter, granulated sugar, and brown sugar for 2 to 3 minutes until light and fluffy.

Add Eggs and Vanilla: Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Mix Dry Ingredients: In a separate medium bowl, whisk together flour, baking soda, and salt.

Combine: Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.

Add Chocolate: Fold in chocolate chips until evenly distributed throughout the dough.

Chill Dough: Cover the bowl and refrigerate dough for at least 30 minutes, or up to 24 hours. This step is crucial for thick, bakery-style cookies.

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

Shape Cookies: Drop rounded tablespoons of chilled dough (or use a 2-tablespoon cookie scoop) onto prepared baking sheets, spacing them about 2 inches apart.

Bake: Bake for 9 to 12 minutes, or until edges are golden brown and centers still look slightly soft and pale. Do not overbake.

Cool: Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack. They will firm up as they cool while staying soft in the center.