Whisk together flour, baking soda, and salt in a large mixing bowl.
In a separate stand mixer bowl with a paddle attachment, mix together the butter, brown sugar, and granulated sugar for 1-2 minutes, or until well combined.
Add eggs one at a time, mixing well in between each egg. Mix in the vanilla.
Slowly mix in the flour mixture ⅓ at a time, mixing in between each addition. Mix until just combined.
Remove the bowl from the stand mixer, and fold in the chocolate chips into the dough with a wooden spoon.
Line baking sheet with parchment paper. Scoop the dough onto the baking sheets using a small size (1.58 inchd) dough scoop.
Cover the bowl tightly, and chill in the refrigerator for 2 hours.
Preheat the oven to 350 F. Line 2 large baking sheets with parchment paper or silicone mats and set aside.
Remove the dough from fridge. Place cookie dough scoops on the baking sheet. Make sure to leave even amounts of room between each cookie so they can expand during baking.
Bake in multiple batches for 10-12 minutes, or until the edges of the cookies are golden-brown. Remove the baking sheet from the oven and let cool for 5 minutes, then transfer to a cooling rack to finish cooling.