In a large mixing bowl, sift all dry ingredients together.
In a separate mixing bowl, cream butter and sugars together until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add vanilla and mix until incorporated.
Combine dry and wet ingredients. Don't over mix.
Add chocolate chips.
Cover with plastic wrap and allow to sit in the fridge overnight or up to 3 days.
When ready to bake, preheat oven to 350 degrees F.
To get the cookies just the right size, use a standard cookie scooper, then divide that amount in half. Place cookie dough balls evenly onto a baking sheet. Bake for 8-10 minutes, or until barely done. You want to under-baked these cookies slightly so they turn out soft and gooey.