Preheat the oven to 375°. Line cookie sheets with parchment paper
Combine the sugars & break apart any clumps.
Mix the softened butter into the sugar in globs. This helps really incorporate the butter and the sugar.
Add in the eggs one at a time.
Add in the vanilla. Break apart any remaining clumps and make sure the batter is a consistent color throughout. It may be quite runny.
In a separate bowl, thoroughly combine dry ingredients and sift.
Add the flour mix to wet ingredients all at once. DO NOT OVER MIX.
Add the chocolate chips all at once and use a folding motion to incorporate them into the batter.
If the batter is too soft, refrigerate for 10 - 20 minutes.
Scoop the batter onto your baking sheet, spacing the balls of dough roughly 2 inches apart.
Bake the cookies for 12 minutes. Take them out when they look puffy, are set around the edges, and dry to the touch. Let them cool for a few minutes on the baking sheet. As they cool, they will collapse back on themselves.
Transfer the cookies to a rack to finish cooling completely.
