These big, fat chewy chocolate chip cookies are my absolute favorite recipe for chocolate chip cookies. They take a little bit of patience but are definitely worth it!
Whisk together flour, baking powder, baking soda, and salt in a medium sized bowl. Set aside.
In a separate bowl, cream butter with the sugars until smooth. Add each egg individually, beating between each addition, then add vanilla.
Gradually add in flour mixture, mixing until just combined and no dry spots remain-- the dough will be stiff. Stir in chocolate chips.
Using a cookie scoop, portion dough into 2 tablespoon balls on a lined baking sheet and gently flatten. Cover with plastic wrap and refrigerate portioned dough overnight or for at least 8 hours.
Remove dough from fridge and bake in batches of 8 cookies on lined baking sheets at 300 degrees for 17-20 minutes or until the cookies are just golden around the edges.
Let cookies cool on baking sheet for at least 10 minutes before transferring as they continue to cook outside of the oven.
Store in an airtight container to keep soft and fresh.