Step 1

Preheat oven to 350 °F (177 °C) and line a large baking sheet with parchment paper. Set aside.

Step 2

In a small bowl, gently melt butter in the microwave. When I say gently I mean in 20 second intervals and swirling the butter to melt into each other until just melted. You don't want the butter to be super hot and boiling.

Step 3

Chop your chocolate and set aside. See photo above to see the variety of chunks.

Step 4

In a medium bowl, whisk together all the dry ingredients (flour, baking powder, baking soda, and salt).

Step 5

In a large bowl, pour the melted butter in then whisk together the sugars with the melted butter. It'll seem greasy and lumpy at first but keep whisking and it'll come together. Add the eggs then the vanilla. Whisk to combine.

Step 6

Pour the dry mixture into the wet mixture and with a spatula or spoon, mix until dough is just combined and no flour is left at the bottom of the bowl.

Step 7

Gently fold in alllll the chocolate!

Step 8

Cover bowl with plastic wrap and put in the refrigerator for 20 minutes, overnight is better but 20 minutes is fine (if you're in a hurry).

Step 9

If the dough is too hard to scoop, let it sit for 5-10 minutes then scoop dough into 3 tablespoon balls. Place onto prepared baking sheet.

Step 10

Bake for 15-17 minutes, or until cookies are slightly browning and edges are getting brown. If the center still looks soft, it's okay. They continue to set up as they cool.

Step 11

Let cool on baking sheet for 10 minutes then transfer to a wire cooling rack to cool completely.

Step 12

Store cooled cookies in an airtight container with a slice of white bread for up to seven days.