Preheat oven to 375 degrees.
Line a cookie sheet with parchment paper, set aside.
In a large bowl, combine flour, baking powder, and baking soda, set aside.
With a mixer, cream together the softened butter and brown sugar until well combined.
With the mixer on low, add in the vanilla and then the eggs, one at a time. Mix until well combined. The mixture will become light and fluffy.
With the mixer on low, add in the flour mixture a little at a time until well combined. Don’t over mix. The mixture should be crumbly at this point.
Gently stir in the chocolate chips, and the dough should come together better at this point.
Drop rounded spoonfuls of cookie dough (I use a cookie scoop) onto a baking sheet lined with a parchment paper icon.
Press each cookie scoop down with the back of a spatula to flatten it down, as these will not spread out in the oven. If you don’t flatten them down, they will hold their cookie scoop shape.
Bake cookies for 10-12 minutes.
Cool on a wire rack, transfer to an airtight containerized or freeze them later using this method.