Preheat the oven to 375°F. Line two baking sheets with silpat mats or parchment paper. Whisk together the dry ingredients and set aside.
Beat the softened butter at medium speed for 2-3 minutes, or until completely smooth. Add the sugars and beat for another 3 minutes or so, until well-blended and fluffy. Beat in the vanilla.
Add the eggs, one at a time, beating for a minute or so after the addition of each egg. The mixture should be very fluffy. (It should be almost the consistency of whipped cream or mousse at this point.)
Reduce the mixer speed to low and add the dry ingredients in three separate stages. Mix only until each addition is incorporated. Stop the mixer and fold the chocolate chips in with a spatula.
Spoon the dough by heaping tablespoons onto the baking sheets, leaving at least 2 inches between spoonfuls. Place the dough in the fridge in between batches of cookies.
Bake the cookies for 10 minutes, or just until they are crisp on the edges and a bit gooey still in the center. When the cookies are done, allow them to cool on the baking sheets for 1-2 minutes.
Carefully, using a thin metal spatula, transfer them to wire racks to cool completely. Repeat with the remainder of the dough, cooling the baking sheets between batches. Enjoy!