In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
Beat the butter and sugar together until light and fluffy - about 2 minutes. Add in the eggs and vanilla and continue mixing until combined.
Carefully fold in the flour mixture until almost combined. Then stir in the chocolate chips.
*If you don't have buttermilk, add 2 teaspoons of distilled white vinegar to a liquid measuring cup and fill to the 3/4 cup line with milk (1%, 2% or whole). Allow to sit for 5 minutes to sour before using.
**Muffins are best if eaten the day of. Store in an airtight container at room temperature for up to 3 days.