Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.

In a medium bowl, whisk together the flour and baking powder.

In a large mixing bowl, beat together the softened butter, brown sugar, granulated sugar, and salt until the mixture becomes light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract until fully incorporated.

Gradually add the flour mixture, mixing just until combined. Avoid overmixing to keep the cookies tender.

Fold in the Guittard chocolate chips evenly throughout the dough.

Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.

Bake for 10–12 minutes, or until the edges are lightly golden while the centers remain slightly soft.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.