Preheat oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.
In a medium bowl combine the flour, baking soda, baking powder, and salt.
In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla Gradually beat in the flour mixture. Stir in the chocolate chips. Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours.
Let dough sit at room temperature just until it is soft enough to scoop. Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets.
Bake for 12-15 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely.