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1.Preheat the oven to 350 degrees.
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Line two cookie sheets with parchment paper (you can use one to bake the cookies and the other to freeze the cookies).
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2.Sift the flour, baking powder, baking soda and salt into a mixing bowl.
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3.Combine the butter and sugars in the bowl of a stand mixer or hand-held electric mixer; beat on low speed for about 2 minutes, until just blended.
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Add the eggs, one at a time, mixing to incorporate after each addition, then add the vanilla extract.
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4.Add the flour mixture and beat until barely combined.
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Stop to scrape down the sides and bottom of the bowl.
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Add the chocolate and beat on low speed just until evenly distributed.
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5.Now scoop your cookies.
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I like to use an ice cream scoop with a release button, but you can also just use a spoon and your hands to scoop up dough, roll it into a ball and flatten it on the sheet.
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When you finish, pop the cookies you want to bake into the oven for 15 minutes or so, until the cookies are golden brown on the outsides and fragrant.
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Let them cool for a bit on a cooling rack, then eat them!
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6.If you freeze the others, leave them on the sheet in the freezer until frozen and then pluck them into a freezer bag.
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Theyll keep that way for a month or two.
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If they last that long.
