Method:

Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Cream Butter and Sugars: In a medium bowl, beat together the softened butter, brown sugar, and granulated sugar with a hand mixer or stand mixer until light and fluffy.

Add Eggs and Vanilla: Add the eggs, one at a time, along with the vanilla extract. Beat until fully combined.

Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.

Add Chocolate Chips: Stir in the chocolate chips.

Scoop Dough: Using a 1-inch cookie scoop, drop dough onto the prepared baking sheet, leaving some space between each cookie.

Bake: Bake for 10-12 minutes, or until the edges are golden brown but the center is still soft.

Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Variations:

Mint Chocolate Chip: Add mint chocolate chips instead of regular ones for a refreshing twist.

Oatmeal Chocolate Chip: Add 1 cup of oats for a chewier texture.

White Chocolate Chip Cookies: Swap regular chocolate chips with white chocolate chips for a different flavor profile.

Peanut Butter Chocolate Chip Cookies: Replace half of the butter with peanut butter for a rich, nutty flavor.

Tips & Substitutions:

If you're in a pinch, you can substitute unsalted butter with margarine, though butter tends to create a better texture.

For a gluten-free version, you can use gluten-free all-purpose flour instead of regular flour.

If you're vegan, you can replace the eggs with a flaxseed meal mixture (1 tablespoon flaxseed meal + 3 tablespoons water) and opt for dairy-free chocolate chips.