Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed). Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough onto a baking sheet lined with parchment paper (we think parchment paper is THE BOMB around here). Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!
If you want to use table salt and not sea salt, only use 1/2 tsp.
Feel free to use more chocolate chips, or a different kind such as milk chocolate or white chocolate. I am only using 12 oz because that's all I had.
Tomorrow, I think I will make peanut butter cookies. They are flour less and great for people with a Gluten Free lifestyle. Come back tomorrow for my recipe.