Preheat oven to 375F degrees. Line a cookie sheet with parchment paper.
In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy.
Add eggs, one at a time, mix in vanilla and beat until well incorporated.
Add flour, salt, baking soda, baking powder and mix until just combined.
Stir in chocolate chips.
Scoop dough (about a tablespoon each) onto cookie sheet lined with parchment paper. Use a spring release cookie scooper if you have one. Optional: Dot the top of each cookie with 2-3 chocolate chips.
Bake in preheated oven about 10-12 minutes, depending on how gooey you like the interior, until very lightly browned, taking care not to overbake.
Note: In between cookie batches, keep bowl of dough in the fridge to keep it cool. Only bake one sheet pan at a time.
Let cookies cool on rack and store what you don’t immediately eat in an airtight container.
Video
Notes
These are best eaten on the day they are made (ESPECIALLY warm out of the oven – like most chocolate chip cookies). What you don't eat, put into an airtight container. To freshen them after a few days (if they last that long), microwave for 3-5 seconds.