Cream butter and sugars in a stand mixer until light, fluffy, and creamy, about 4-5 minutes. Add eggs one at a time and mix well after each addition. Add vanilla and mix.
Sift together all dry ingredients and slowly add to the batter mixing on low while doing so. When well combined, mix in chocolate chips.
Put all cookie dough into fridge for at least 4 hours. 24 is better, but 4 will do in a pinch.
Take out and roll lightly into 1" balls, place on a cookie sheet lined with non-stick foil, bake at 325 for 10-13 minutes. Take out when the outside edges are JUST starting to brown for a softer, chewier cookie. Leave in another minute or so if you like them a bit crunchier.