**Cream butter and sugars** In a mixing bowl, combine the cold cubed butter, granulated sugar, and brown sugar. Beat on medium speed until just combined and slightly fluffy, about 1–2 minutes.

**Add eggs and vanilla** Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl to ensure even mixing.

**Combine dry ingredients** In a separate bowl, whisk together the flour(s), baking powder, baking soda, and salt.

**Form the dough** Gradually add the dry ingredients to the wet mixture on low speed. Stir just until no streaks of flour remain. Gently fold in the chocolate chips.

**Shape and chill** Divide the dough into large portions (about 4–6 ounces each). Form into rough balls—larger than typical cookies. Place on a parchment-lined baking sheet and refrigerate for at least 30 minutes or up to 24 hours for best texture.

**Preheat oven** Preheat your oven to 400°F (200°C).

**Bake** Place the chilled dough balls on a lined baking sheet, spacing them at least 2 inches apart. Bake for 10–12 minutes, or until the edges are golden but the centers still appear slightly underbaked. For a crispier exterior, bake an extra minute or two.

**Cool** Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.