Sift flours, baking soda, baking powder and salt into a bowl and set aside.
Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy, 3 to 5 minutes.
Reduce speed and add eggs one at a time, then add vanilla.
Slowly add dry ingredients, mixing until just combined.
Fold in chocolate chips by hand. Refrigerate dough for24-36 hours.
DO NOT SKIP REFRIGERATION.
When ready to bake, preheat oven to 350°F. Remove dough from refrigerator and allow to come to room temperature.
Drop spoonfuls (2-3 tablespoons) of dough onto baking sheet. Bake for 10-12 minutes.
Cool on wire rack.