1. Preheat oven to 175°C. Line baking sheets with parchment paper or nonstick baking mats; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
3. Add eggs, one at a time, mixing well after each addition.
4. Mix the dry ingredients thoroughly in a bowl
5. Reduce speed to low and add dry ingredients, vanilla, and chocolate; mix until well combined.
6. Using a 115g scoop for larger cookies or a 28g scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 5cm apart.
7. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
8. Cool slightly on baking sheets before transferring to a wire rack to cool completely.

Recipe sources [1]