Combine dry ingredients: Whisk flour, baking soda, and salt in medium bowl. Set aside.
Cream butter and sugars: Using stand mixer with paddle attachment, beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy (3 minutes).
Add wet ingredients: Beat in eggs one at a time until fully incorporated. Mix in vanilla extract.
Incorporate dry ingredients: Gradually add flour mixture on low speed until just combined (do not overmix).
Add chocolate chips: Fold in chocolate chips using rubber spatula until evenly distributed.
Chill dough: Cover bowl with plastic wrap. Refrigerate dough for minimum 1 hour (up to 72 hours).
Prepare to bake: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Portion dough: Using 3-tablespoon scoop, form dough balls. Place 2 inches apart on baking sheets.
Bake: Bake 10-12 minutes until edges are golden brown but centers appear slightly underdone.
Cool: Let cookies rest on baking sheet 5 minutes before transferring to wire rack to cool completely.
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