Preheat your oven to 375°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking soda, baking powder and salt.
In an extra large bowl, using an electric hand mixer, beat your butter and sugars until combined. Then add in the eggs and vanilla and beat until fluffy. Add in the dry mixture to the wet mixture and mix until combined and cookie dough forms. Fold in the chips.
Form large balls (about 2-3 tablespoons in size) and transfer them to your baking sheet. Bake for 8-10 minutes and then remove them from the oven even if they look under-cooked in the middle. Let them sit for 1 minute then OPTIONAL: you can slam the pan on your cook top to create that crinkly cookie aesthetic. Transfer to cooling rack 2 minutes later.
Notes
You can use unsalted butter too.You can use gluten free flour too.You can use regular sized chocolate chips but then increase that to 2 cups. You can also use a chopped up chocolate bar.I like to freeze half the batch when I make these for future quick access use. Simply roll the balls and then freeze them in a single layer in an air tight container for up to 2 months. Recipe is from JoyFoodSunshine.Com