All purpose flour - 4 cups (17 oz / 482g) use White Lily flour if possible
Baking powder - 1 1/2 teaspoons
Baking soda - 1 1/4 teaspoons
Salt - 1 1/2 teaspoons
Butter, unsalted, room temperature - 1 1/4 Cups (10 oz/284g)
Light brown Sugar - 1 1/4 Cups (10 oz/284g)
White Sugar – 1 Cup plus 2 tablespoons (8 Oz/227g)
Eggs, large, room temperature - 2
Vanilla - 2 teaspoons
Chocolate chips - 3 1/3 cups (20 oz/567g)
Put the flour, baking powder, baking soda and salt in a large bowl and give it a good whisking to evenly distribute the leavening, set aside.
Using an electric hand mixer or a stand mixer with the paddle attachment, beat the butter and both sugars together until they are light and fluffy, about 5 minutes.
Add the eggs one at a time, beating after each until it disappears into the mixture.
Add the Vanilla and mix until combined.
Turn the mixer to low and add the flour, mixing only until no dry pockets of flour remain.
Add the chocolate chips and mix only until they are evenly distributed.
Cover the bowl with plastic wrap, pressing it against the dough.
Refrigerate for 24 to 36 hours.
To bake the cookies, preheat the oven to 350° and line a cookie sheet with parchment paper. Scoop out two-ounce dough balls, like to do this with an ice cream scoop; they should be about the size of a golf ball. Put them on the parchment lined cookie sheet, leave two to three inches between the cookies, for spread room. Now sprinkle the top lightly with coarse salt.
Bake for 12 to 15 minutes, the cookies should be golden brown, but still appear soft in the middle. Let the cookies cool in the pan for 5 minutes to firm up, then move them to a cooling rack. These cookies are best served warm, so just bake the amount you need and leave the rest of the dough in the fridge. It will be fine in there for 4 or 5 days.