In a mixer, beat the butter and sugars until blended.
Add in eggs and vanilla.
Add in flour, baking soda and salt. Mix to combine
Stir in chocolate chips.
Shape dough into 1/4 cup balls and flatten to 1/2 inch with the palm of your hand. Place dough into an airtight container or cover with plastic wrap and refrigerate, covered, overnight.
Let dough sit at room temperature 30 minutes prior to baking.
Preheat oven to 400 degrees F.
Bake for 8-9 minutes or until edges are golden brown.
Notes
The most important trick to getting the perfect bakery style chocolate chip cookie is baking it the right amount of time.
You want the edges of the cookie to turn lightly golden brown. The center of the cookie will look slightly underbaked and puffed up. Once you have golden brown edges and a puffed center your cookie is ready to come out of the oven.
I like to slam the pan against the rack in the oven as I'm taking them out to flatten and thin them out a bit more. Let them sit of the cookie sheet to cool and continue to cook a bit more, for about 10 minutes and then remove them to a cooling rack.