Make the Cookie Dough

1. In a medium mixing bowl, add the all-purpose flour (3 cups), kosher salt (1/2 teaspoon), baking soda (1/2 teaspoon), baking powder (1/2 teaspoon). Whisk together until combined, about 1 minute.
   These are your dry ingredients.
2. In the bowl of a stand mixer fitted with the paddle attachment, add the softened unsalted butter (16 tablespoons), packed brown sugar (3/4 cup), and granulated sugar (1/4 cup). Beat together on medium speed until lightened in color and fluffy, for about 3 minutes – scraping down the bowl with a soft spatula halfway through and before moving on to the next step.
3. Add the eggs (2), one at a time to the butter and sugar, beating on medium speed. Wait until there are no shiny streaks before adding the second egg. Scrape down the bowl after each egg has been fully mixed in.
4. Add the vanilla extract (1 Tablespoon) and mix on low until combined.
   These are your wet ingredients.
5. Add the dry ingredients to the wet ingredients and mix on the lowest speed until just combined and there are no dry patches, being careful not to over-mix. Scrape down the paddle before moving on to the next step.
6. Add the semi-sweet chocolate chips (2 cups) to the mixing bowl and pulse the mixer 3-6 times, or until the chocolate chips have been incorporated.
7. Using a small cookie scoop, portion out the cookie dough onto a try or plate lined with parchment paper.
8. Chill the cookies, covered in the fridge, for 2 hours.

Bake the Cookies

1. Preheat your oven to 350 Fahrenheit. Keep the cookie dough in the fridge until it’s ready to go in the oven.
2. Bake for 12-15 minutes or until the tops are no longer shiny on a baking sheet lined with parchment paper. If you want them to be less gooey, look for the edges to be slightly golden brown.
3. Allow to cool on the tray.