Preheat the oven to 360 degrees F. Line two baking sheets with parchment paper.
In the bowl of a stand mixer (or a large bowl, using a hand mixer), combine the butter, granulated sugar and brown sugar. Beat on medium-high speed until light and fluffy, about 3 minutes.
Beat in the eggs, one at a time. Add the vanilla and mix for an additional 2 minutes.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
Turn the mixer to medium-low speed and gradually add the flour mixture. Beat until all of the flour mixture is combined.
Stir in the chocolate chips.
Using 2 tablespoons of dough for each cookie (I like to use a cookie scoop for this), drop the dough onto the prepared baking sheet, about 2 inches apart. Divide between the two prepared baking sheets.
Bake the cookies for 15 minutes (check at about 12 minutes), one batch at a time, or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for about 2 minutes. Slide the parchment paper, with the cookies on top, onto a wire rack. Cool completely. Serve.
This recipe was reprinted with the permission of HarperCollins Publishers.