Using an electric mixer, cream the butter and sugars. Or you can do this manually using a large bowl and a ladle/spatula.
Add the eggs one at a time to the butter-sugar mixture.
Blend in the vanilla, flour, baking powder, and salt.
Fold in the chocolate chips.
Using a 2 -inch (50mm) ice cream scoop, drop the dough into the baking tray. If you don’t have an ice cream scoop just shape 2 tablespoons of dough at a time. Place the cookie into the prepared baking tray 2 inches apart.
Bake in the preheated oven at 350 degrees F for 10-12 minutes.
Let cool before serving.
Notes
The 2-inch diameter ice cream scoop is about 2 tablespoonfuls of dough. It makes it less messy because you don't have to touch the dough. It’s the best tool to have in your kitchen.