Step 1

1 Position oven racks in the upper and lower thirds of the oven; preheat to 350 degrees

Step 2

2 Line 2 baking sheets with parchment paper

Step 3

3 Sift the flour, baking powder, baking soda and salt into a mixing bowl, adding any large bits of grain or other ingredients that remain in the sifter

Step 4

4 Combine the butter and sugars in the bowl of a stand mixer or hand-held electric mixer; beat on medium-low speed for about 2 minutes, until just blended

Step 5

5 Add the eggs one at a time, mixing to incorporate after each addition, then add the vanilla extract

Step 6

6 Add the flour mixture and beat on low speed until barely combined

Step 7

7 Stop to scrape down the sides and bottom of the bowl

Step 8

8 Add the chocolate, and beat on low just until evenly distributed

Step 9

9 Remove the bowl from the mixer

Step 10

10 Using a flexible spatula, stir the dough a few times to fully incorporate any remaining flour or chocolate from the bowl

Step 11

11 You can knead them in with your hands as well

Step 12

12 Using a No, 20 disher or tablespoon measure, scoop 3-tablespoon mounds of the dough onto each baking sheet, spacing them 3 inches apart (about 6 mounds per sheet)

Step 13

13 Each dough portion should be about 60 grams

Step 14

14 Bake for 8 to 10 minutes, then rotate the sheets top to bottom and front to back

Step 15

15 Bake for 8 to 10 minutes, until evenly browned

Step 16

16 Let cool for a few minutes on the pans, then transfer the cookies to a wire rack to cool completely before serving or storing

Step 17

17 Repeat to use the remaining dough