• Add all the dry ingredients (except the chocolate chips) to a large bowl and whisk to mix well. Set aside.
• For the wet ingredients, add the butter, sugar, and vanilla to a medium size bowl and beat on high for two minutes until everything is well
  incorporated and the mixture is fluffy.
• Add one of the eggs along with 1/2 cup of the dry mixture. Mix on low until combined. Then
  add the second egg and another 1/2 cup of dry mix. Mix on low until combined again. Then, add the rest of the dry mix and mix on low a final
  time. Then switch to a spatula to mix the chocolate chips into the batter until they are evenly distributed. Then, let the batter rest in
  the fridge for at least one hour, or overnight.
• Preheat the oven to 350F and line a sheet tray with parchment paper. Scoop the cookie
  dough into balls spaced about two inches apart. Then pat each ball so they’re all flattened a bit. Bake for 13 minutes. Remove from the oven
  and let the cookies cool for a few minutes. Then transfer them to cool completely on a wire rack. Pour a glass of your favorite milk and enjoy!

Note:
Scoop any unused cookie dough into individual portions and either store it in an airtight container in the fridge for up to 3 days, or freeze and bake as desired.