Combine the "cookie seeds" (flour, baking soda, and salt) in a medium bowl and set aside.

Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually add the dry cookie seed mixture to the wet mixture, mixing until just combined. Fold in the chocolate chips.

Cover the dough and refrigerate for at least 24 hours to allow the flavors to deepen and the "growth" to begin.

Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. Scoop rounded tablespoons of dough onto the prepared baking sheets.

Bake for 9-12 minutes, or until the edges are golden brown and the centers are still soft. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.