Beat the butter and sugars with an electric mixer on medium speed until light and fluffy, about 3-5 minutes. Add the eggs and vanilla and blend until combined, scraping down the sides of the bowl if necessary.
Combine the flour, salt, and baking soda in a separate mixing bowl and add to the butter mixture, mixing on low, one cup at a time. Stir in the chocolate chips by hand or low..
Cover and chill the dough for one hour. Towards the end of the chilling time, preheat the oven to 350 with the rack in the center. Prepare 2 cookie sheets with parchment paper or cooking spray.
Drop the dough by tablespoon-sized balls onto the parchment-lined baking sheets. Space them 2 inches apart, as the cookies will spread.
Bake at 350° for 10 minutes. Remove cookies from the oven and gently place 3 pieces of candy corn on the hot cookies. Return to the oven and bake 1-2 minutes more, until the edges are golden brown.
It bears repeating: do not put the candy corn on before baking! It will melt!