makes 30 cookies using a 2-tablespoon scoop
Cream the butter using the paddle attachment of an electric mixer. Add the sugars and beat until well creamed. Add the eggs and vanilla, mix to combine.
Add flour, salt, baking powder, and baking soda and mix just until combined. Stir in the chocolate pieces.
Portion dough using a 2-tablespoon scoop or a soup spoon and keep in an airtight container. Refrigerate the dough balls overnight or for up to 3 days.
When ready to bake, preheat oven to 375° F. Transfer 8 cookie dough balls to a Silpat- or parchment-lined sheet pan (if you want walnuts in some, press them into a few dough balls now). Put in oven, lower heat to 350° and bake for 12–14 minutes, until cookies appear set, are beginning to turn golden at the edges, but are still soft in the middle. Let cookies cool on pan for 5–10 minutes then transfer to a rack to cool completely.