Chocolate Chip Cookie

I have had this recipe for a while I got it from Blonde Ambition in the Kitchen.

Copycat Levain Bakery Throw Down Cookies
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla (next time I would add more)
3 1/4 cups flour (use a tad more if dough seems too sticky)
3/4 teaspoon Kosher salt
1 teaspoon baking powder
1/2 tsp baking soda
1 1/2 cups good quality semisweet chocolate chips (I used half semisweet and half milk chocolate) (can use up to 2 cups, you be the judge)
1 cup walnuts (I omitted)

Heat oven to 350 degrees.

Mix flour, salt, and baking powder and baking soda together in medium bowl; set aside. Beat the butter and sugars until thoroughly blended. Mix in eggs, and vanilla. Add dry ingredients. The dough will be stiff and thick. Finish mixing by hand if needed until just combined. Gently fold in chips and nuts if using.

Use a 1/4 measuring cup to scoop out dough balls. Place dough onto one of two parchment paper-lined cookie sheets. You can make smaller dough balls but be sure to adjust baking times as needed to prevent browning. Bake 15-25 minutes (depending on the size of your cookies and your oven) or until cookies are pale brown and outer edges start to harden yet centers are still soft and puffy. I baked my cookies for 17 minutes exactly.

Cool cookies on cookie sheets for 10 minutes. Transfer to cooling rack until cooled completely. Serve or store in airtight container.