In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on high until light and fluffy, about 3-4 minutes. Beat in the eggs and vanilla extract; scraping down the sides of the bowl as needed.
Preheat the oven to 350°F/180°C and line 2 baking sheets with parchment paper or Silpat silicone mats. Using a medium cookie scoop (# 40 or 1 ½ inch), drop the dough onto the prepared baking sheets 2” apart, press down slightly to flatten.
Bake in the preheated oven for 8-10 minutes. Remove from the oven and allow to cool 5 minutes before transferring to a cooling rack and cooling completely.