Preheat the oven to 375 F. Line a baking sheet with parchment paper or a silicone mat and keep it aside. Also, keep another baking sheet ready.

Combine flour, baking soda, baking powder, and salt in a small bowl. Mix well and keep it aside until needed.

Using a hand mixer or a stand mixer, beat the softened butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy (about 5 mins).

Add the eggs one at a time and beat well after each addition.

Gradually add the dry ingredients and mix well after each addition.

Add the chocolate chips and stir well to combine.

Drop the cookie dough by rounded tablespoon on the prepared baking sheet. Place this baking sheet on top of the other baking sheet (to use it as an insulated sheet) and bake at 375 F for 9 -11 mins.

I bake one tray at a time and rotate the tray once in-between for even browning. Also insulating the baking sheets allows even browning of the cookies. I noticed that baking with just one tray caused the cookies to have a dark base and light top.

Let stand for 2 minutes and then transfer the cookies on a wire rack to cool completely.

Store in an airtight container.