Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Cream together 1 cup of softened unsalted butter, ¾ cup of light brown sugar, and ¾ cup of granulated sugar using a mixer for about 2-3 minutes until light and fluffy.

Add in 2 large eggs, one at a time, mixing well after each addition along with 1 teaspoon of vanilla extract.

In a separate bowl, whisk together 2 ¼ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of salt.

Gradually fold the dry mixture into the wet ingredients using a spatula until just combined.

Gently fold in 2 cups of chocolate chips evenly throughout the dough.

Portion out dough onto prepared baking sheets, spacing them about 2 inches apart.

For thicker cookies, chill the dough for 15-30 minutes in the refrigerator.

Bake for 10-12 minutes until edges are golden brown and centers remain soft.

Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack.