Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.

In a large bowl melt the butter. Whisk in the brown and white sugar.

Add eggs, one at a time, whisking until combined after each addition. Stir in the vanilla extract.

In a separate bowl, mix together flour, salt, baking powder, and baking soda. Add flour mixture to butter mixture, and mix in until just combined and a few streaks of flour remain. Lastly, fold in the chopped chocolate.

Using a 2-tablespoon scoop, scoop dough in 26 balls. Briefly roll into balls in the palm of your hand and place 3 inches apart on a prepared pan.

Bake for roughly 11-12 minutes or until centers are puffed and edges are set.

Enjoy warm fresh from the oven! Store cooled cookies in an airtight container for up to 3 days.