Preheat oven to 350°.
Line 2 baking sheets with parchment paper.
In a medium bowl combine flour, baking soda and salt.
In a separate bowl, or electric mixer bowl, beat the butter, granulated sugar and brown sugar until smooth and creamy, about 2-3 minutes.
Add the vanilla, then add the eggs, one at a time.
Gradually beat in the flour mixture, do not over mix.
Stir in chocolate chips.
If time permits, wrap dough in plastic wrap in the refrigerator for at least 24 hours (but no more than 72 hours); if time does not permit, refrigerate for about 2 hours.
Let dough set at room temperature just until it is soft enough to scoop.
Divide the dough into 3 T. sized balls using a large cookie scoop and drop onto prepared baking sheets.
Bake for 12-15 minutes, or until golden brown.
Cool for 5 minutes before removing to a wire racks to cool completely.
Chef's notes: Can be stored in an airtight container for up to 5 days.