Combine the butter with both the brown and granulated sugars in a large mixing bowl. Beat well until creamy. Beat in the eggs and vanilla just until incorporated.
Use a medium cookie scoop (linked above), and scoop the dough onto the baking sheet – placing approx 2” apart. Bake for 8-10 minutes – mine were perfect at 9 minutes. They should be slightly soft in the center but firm on the edges.
Remove and immediately add more chocolate chips to the tops of the cookies. Cool on the tray for 5 minutes before transferring to a wire rack to cool completely.