Preheat oven to 350 degrees Fahrenheit. Line 24 muffin cups with cupcake liners.

Cream butter and sugar in your mixer until light and fluffy. Add eggs and vanilla and mix.

In a separate bowl, stir together flour, baking soda, baking powder and salt. Add dry ingredients to egg mixture in three additions, alternating with the sour cream. Mix just until combined. Gently stir in the chocolate chips.

Divide batter among prepared muffin cups.

Bake 20 to 25 minutes until a toothpick inserted comes out clean.

Remove from oven and cool on a wire rack. Store at room temperature for one week or freeze in an airtight container.