Step 1: Cream the Butter and Sugars

In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is crucial for creating the cookie’s tender texture. Use an electric mixer on medium speed for about 2-3 minutes.

Step 2: Add Wet Ingredients

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract. This step helps bind the ingredients and infuses the cookies with a subtle, sweet aroma.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.

Step 4: Fold in the Chocolate Chips

Using a spatula or wooden spoon, gently fold in the semisweet chocolate chips. Make sure they’re evenly distributed for bursts of chocolate in every bite.

Step 5: Chill the Dough

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes (or up to 24 hours). Chilling enhances the flavor and helps the cookies maintain their shape while baking.

Step 6: Preheat the Oven and Prep the Baking Sheets

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and make cleanup a breeze.

Step 7: Scoop and Bake

Using a cookie scoop or tablespoon, portion out the dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden, and the centers look slightly underbaked.

Step 8: Cool and Enjoy

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely—or dive in while they’re still warm for that gooey, chocolatey goodness.