Instructions

• Preheat the oven to 350°F. Line one or more baking sheets with parchment paper and set aside.
• Cut the cold butter into pieces to help it fit into the mixer bowl and to soften more quickly. Let the pieces sit at room temperature until the butter is softened around the edges but still cool (about 5–15 minutes, depending on room temperature).
• In the bowl of an electric stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until smooth, about 2 minutes. Scrape the bowl as needed.
• Add the brown sugar and beat until light and fluffy, about 2–3 minutes, scraping the bowl once.
• Add the eggs one at a time, beating until each egg is incorporated. Add the vanilla and mix until combined.
• In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Add the dry ingredients to the mixer in two additions on low speed, mixing just until combined (do not overmix).
• Add the chocolate chips and fold them into the dough with a spatula or mix briefly on low speed until evenly distributed.
• Divide the dough into 36 equal portions and place them on a tray or plate. Cover and refrigerate the dough portions for 1 hour.
• Arrange the chilled dough portions on the prepared parchment-lined baking sheets, leaving room for the cookies to spread.
• Bake in the preheated 350°F oven for 15 minutes, until the edges are set and the tops are lightly golden.
• Remove the cookies from the oven and transfer them to a wire rack to cool completely.