In the bowl of a stand or hand mixer fitted with a paddle attachment, cream the butter and sugars together until creamy, about 3-4 minutes. Add in the vanilla extract, and eggs, one at a time. Scrape down the sides of the bowl and mix until evenly incorporated.
In a small mixing bowl combine the flour, baking soda, baking powder, and salt. Stir to combine. Slowly add the dry ingredients into the wet ingredients, mix on low until fully combined. Fold in the chocolate chips. Cover the dough and allow to chill for 60 minutes.
Preheat oven to 350 degrees F, line a baking sheet with parchment paper, set aside.
Using a 1 oz. portion scoop, scoop even sized scoops of dough and transfer onto the prepared baking sheet, leaving 2-3 inches between each cookie. Bake at 350 for 10-12 minutes until golden brown. The cookies will be soft, but will set up. Allow to cool slightly on the baking sheet then transfer to a wire rack to finish cooling. Store in an airtight container for up to a week!
Notes
*If cookies spread too much, use a round cookie cutter to gently scoot the cookies into perfect circles while still warm.