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1
Line two baking sheets with parchment paper and set aside.
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2
Sift the flour, salt, baking powder and baking soda into a large bowl; set aside.
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3
To the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar and granulated sugar and cream on medium speed until fluffy and light in color, about 4 minutes.
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4
While mixing, add the eggs, one at a time, scraping the bowl after each addition and mixing until combined.
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5
Add the vanilla and mix until incorporated.
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6
Reduce the mixer speed to low and add the dry ingredients to the bowl in 2 additions, mixing on low, scraping after each addition and mixing until just combined.
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7
Add the chocolate chips and mix until combined.
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8
Scoop the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
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9
Chill the dough balls for at least 30 minutes or up to several hours before baking.
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10
Preheat the oven to 350 degrees F. (if using a convection oven, preheat it to 325 degrees F.).
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11
Adjust one oven rack to the upper-middle position and the other oven rack to the lower-middle position.
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12
Bake the cookies, rotating the baking sheets from top to bottom to top midway through baking, until golden around the edges, 8 to 10 minutes total.
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13
Remove the baking sheets from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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14
Repeat with the remaining dough.
