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1
Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
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2
Sift the flour, salt, baking powder and baking soda into a medium bowl.
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3
In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the brown sugar, granulated sugar, butter and vanilla on high speed until light and fluffy, 3 to 5 minutes.
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4
Lower the speed to medium and add the eggs one at a time, beating until incorporated, about 1 minute.
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5
On low speed, gradually add the dry ingredients and mix until just combined.
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6
Remove the bowl from the mixer and use a rubber spatula to mix in the chocolate chips by hand.
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7
Scoop by 2-tablespoonful amounts (or use an ice cream scoop) onto the prepared baking sheets.
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8
Moisten the heel of your hand and fingers with water and flatten the cookies until they are perfectly round and about 1/4 inch thick.
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9
Space the cookies about 1 inch apart.
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10
Bake until the cookies are set in the center, rotating the pans halfway through, 8 to 10 minutes total.
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11
Transfer the baking sheets to cooling racks to set for 5 minutes.
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12
Transfer the cookies to cooling racks to cool completely.
