Preheat the oven to 375°F (190°C) and prepare baking sheets with parchment paper.

In a stand mixer, combine the unsalted butter, granulated sugar, and light brown sugar. Beat on medium speed for 2-3 minutes until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Then blend in the vanilla extract until fully combined.

In a separate bowl, whisk together the flour, baking powder, salt, and baking soda. Gradually mix the dry ingredients into the wet mixture on low speed.

Gently fold in the semisweet chocolate chips until evenly distributed.

Portion out about 3 tablespoons of dough for each cookie onto prepared baking sheets, leaving space for spreading.

For extra chewiness, chill the dough in the refrigerator for 30 minutes before baking.

Bake the cookies for 8-10 minutes, until the edges are golden brown and centers slightly soft. Rotate pans halfway through.

Cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.