Preheat oven to 350°F and prepare two baking sheets.*
Combine the flour, salt, baking powder, and baking soda in a bowl and whisk to evenly mix it.
Cream softened butter with both the brown sugar and white sugar for 3 minutes on medium speed until creamy and light in color.
Beat in eggs on low, one at a time, incorporating completely between additions.
Beat in the vanilla until just combined.
Fold in the flour mixture in 2 parts.* Then fold in the chocolate chips.
Scoop cookies with a 3 tablespoon cookie scoop onto cookie sheet, leaving 2" between each scoop.
Bake each sheet for 12 to 14 minutes, or until the edges are turning golden brown and the middles no longer appear wet.
*Pop your eggs in a bowl of warm tap water while you prep the rest of the recipe, and they'll be warmed in time. *I recommend baking one sheet on the middle rack at a time unless your oven bakes very evenly. No need to chill the dough. *Don't overmix the dough while adding the flour. If using a stand mixer, go with low, and finish the second addition and chocolate chips by hand.*If you prefer to bake smaller cookies, reduce the cook time by 1/2 and check every minute afterward.