In a medium bowl, combine the dry ingredients.
In a stand mixer with a beater, beat sugars and butter on medium (3-4) until creamy, about 2 minutes.
Add vanilla and eggs to the creamed mixture. Beat to combine.
Gradually beat in flour mixture. A splash guard or ingredient chute is handy here.
When combined, stir in chocolate. Doing this by hand is more work, but best for the machine.
Cover with plastic. This can be done in a few ways:- Cover bowl.- Wrap dough in plastic and roll into a log.- Portion out cookies onto a sheet, then cover the sheet. Refrigerate 8-48 hours. This can be skipped but will result in a flatter cookie.
If not already portioned, portion out cookies onto a parchment-lined sheet.
Optionally refrigerate again while preheating oven to 350F.
Bake 14 minutes.Cookies should be solid around the edge but just shy of structurally sound in the middle. You should not be able to safely pick up a cookie without it breaking. Rest 5 minutes on pan, then transfer to a cooling rack.