Ingredients:
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3 cups white flour
2 tsp vanilla
1 tsp sea salt
1 tsp baking soda
1/2 tsp baking powder
1 bag semi-sweet choc chips
1 cup light brown sugar
1 cup white sugar
2 eggs
2 sticks butter - mildly soft, but not mushy

Process:
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Preheat oven to 375 with two racks available
Two 16x10 baking sheets with parchment paper
Stand mixer with paddle, ideally one with a scraper

Mix flour, salt, baking soda, baking powder in a separate bowl
Whisk until very well mixed
Set aside

Cream butter in mixer
Add white and brown sugar
Cream mixture thouroughly
Add vanilla and eggs
Cream thoroughly
	
	As you are mixing, scrap sides of bowl down to insure distributed
	You should end up with something like peanut butter in consistency

At low speed on mixer, add flour gradually - just to avoid it flying everywhere
Raise speed on mixer as much as you can tolerate, mix long enough to get the flour mostly dispersed
Add 1 bag of chips
Continue mixing

It should come together, but not into a single ball, think 'playdough' 
At this point, if you find that it appears sticky or wet - add more flour

You want it to end up where if you scoop out dough with a spoon (I like a large wide bamboo spoon for this)
it should readily let you roll it and not stick to the spoon.

Drop in roughly round blobs on the cookie sheets - aiming for 2-2.5 inches around - small mandarin orange
Do NOT go and try to make them smooth and round, they'll come out much better if you just bloop them onto the sheet
You only want them roughly symmetrical

Arrange in 4 x 3 on each sheet, for 24 total cookies.

Cook at 375 for 12-15 minutes. You want them to just start to turn golden on surface/edges. Don't be afraid if they
are a little undercooked.

If you make the cookies smaller - 1.5" - you will likely need to reduce cooking time, but will yield higher count.

Warning
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Avoid excessively consuming dough during preparation, it will reduce yield.