Preheat oven to 350°F and line 4 baking sheets with parchment paper.
In a large bowl whisk together flour, soda, powder and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar just until starting to lighten. Add eggs one at a time beating until incorporated. Add the vanilla with the last egg.
Reduce speed to low and slowly add dry ingredients adding the next amount of flour when the last addition is almost mixed in. Add the chocolate chips and mix just to combine.
Roll into 1 ½ inch balls (approximately 70 grams). You can also use a 2 oz cookie scoop. Freeze before baking.
When ready to bake, preheat oven to 350°F and line two baking sheets with parchment paper.
Place cookie dough 2 inches apart on lined baking sheets and bake from frozen 350°F, 10-12 minutes or until a light golden brown.
In the video I made a half batch, which also works!
In the restaurant we bake these 10 minutes because we bake them again to rewarm them before serving. You can also do this at home! Everyone loves warm chocolate chip cookies and milk.
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