Directions

Preheat oven to 350°.
In a large mixing bowl, mix the butter, sugars, eggs, vanilla, salt, baking powder and baking soda with an electric mixer until smooth.
Stir in flour and chocolate chips with a wooden spoon to combine.
Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on ungreased cookie sheets.
Bake for exactly 9 minutes or until edges are light brown. (Or consider adding an extra minute or two if you want a more solid cookie).
I rotated racks after 4 minutes.

ONLINE NOTES:
Soften butter and place in large mixing bowl. Use REAL butter – not margarine or oil. Add granulated sugar and brown sugar, packed and eggs. Add REAL vanilla – no cheap imitations or substitutes! Add baking powder, baking soda, and sea salt.

Mix with an electric mixer until smooth.

Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Also add 1 1/2 bags of chocolate chips (18-ounces).

Stir to combine.

Roll dough into golf-ball sized balls and place on UNGREASED baking sheets. I was a little leery of putting the cookies on ungreased baking sheets, but the cookies came off the sheets okay and without sticking.

Bake exactly 9 minutes at 350 accord to Todd Wilbur. Make sure you have your oven calibrated correctly.
This is what the cookies looked like after 9 minutes. They DO NOT look done.
The cookies will continue puffing up due to the hot cookie sheet and all the sugar in the recipe. Then they will sink as the cookies cool leaving a crispy outer edge but a soft, gooey texture inside.

Quite frankly, I thought these tasted more like eating chocolate chip cookie dough. I think another 1-2 minutes would have been a little more cookie-like.

Allow cookies to cool completely before removing from cookie sheets. If you choose to cook these cookies only 9 minutes, don’t overhandle them or they will fall apart because they are so soft. Don’t transfer to a cooling rack. Just let the cookies cool in the pans until you’re ready to place them in the cookie jar or on trays.