The best soft chocolate chip cookies

Ingredients:

• 2 and 3/4 cups premium flour
• 1.5 tsp fine salt
• 1 teaspoon baking powder
• 1 teaspoon of baking soda
• 275 g unsalted butter, softened
• 1 and 3/4 cups dark brown sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract or vanilla paste
• 1 package (340 g) semi-sweet chocolate chips (about 2 cups)
• Special equipment: 30 ml ice cream scoop.

Preparation:

1. Sift the flour, salt, baking powder, and baking soda into a large bowl. In a large bowl, beat the butter and brown sugar with a mixer on medium-high speed until fluffy and pale, about 4 minutes, scraping down the sides of the bowl as needed. If using a stand mixer, use the paddle attachment.
2. Beat in the eggs one at a time, then the vanilla extract. Reduce the mixer speed to low. Add the flour mixture and mix until smooth. Stir in the chocolate chips with a spatula.
3. Place plastic wrap directly on the surface of the dough and refrigerate for at least 1 hour, preferably overnight.
4. Preheat oven to 190°C. Line 2 baking sheets with parchment paper.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
5. Using an ice cream scoop, scoop half the dough onto the prepared baking sheets, spacing the cookies 2 inches apart. Refrigerate the remaining dough while you bake the first batch.
6. Bake the cookies at 375°F (190°C) until golden brown around the edges but still soft in the center, 12-15 minutes. Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line them with parchment paper and bake the remaining cookies.