Preheat your oven to 350°F (175°C) and gather a large mixing bowl.

Cream together 1 cup of softened unsalted butter, ¾ cup granulated sugar, and ¾ cup brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

Incorporate 2 large eggs, one at a time, mixing well after each addition, followed by 2 teaspoons of vanilla extract.

In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt until well blended.

Gradually add the dry ingredients into the wet mixture, beating on low speed until just combined. Gently fold in 2 cups of semi-sweet chocolate chips using a spatula.

Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.

Scoop generous tablespoonfuls of cookie dough onto lined baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until edges are set and golden brown, with soft centers.

Allow cookies to cool on baking sheets for about 5 minutes before transferring to wire racks to cool completely.