Preheat your oven to 375 degrees. Line your cookie sheets in parchment paper or silicone mats to easy removal.
Start by softening your butter to room temperature. This will make it easy to work with and give you a consistent texture for your cookies. If your butter is rock solid place it in the oven for 2-3 minutes while it is preheating and you measure everything else out.
Beat butter and sugars together until you have a light fluffy mixture. Slightly beat eggs. Add in eggs and vanilla extract mixing well.
In a separate bowl mix flour, baking powder, baking soda, and salt. Stir in the sugar batter mixture and fold in your chocolate chips until you have smooth cookie dough ready for holding.
Form 1 inch balls or use the drop method dropping and scoop out heaping tablespoons of cookie dough. Place on your lined cookie sheets 2 inches apart.
Bake for 10 – 12 minutes until lightly golden in color. Pull cookies out before they become fully cooked. They will finish cooking as they cool. Transfer to a cooling rack to allow airflow for even cooling.
Serve fresh or store in an airtight container to help preserve moisture. A great way to keep your cookies soft and tender longer is to store them with a slice of bread.
Want a fun twist? Try my Butter rum Chocolate Chip cookies.
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