The Toll House Cookie, Essentially

0 Whisk the flour, baking powder, baking soda and salt in a medium bowl.
1 Mix [wprm-ingredient text="8 ounces room temperature unsalted butter" uid="4"], [wprm-ingredient text="⅓ cup granulated sugar" uid="5"], and [wprm-ingredient text="1 cup packed light brown sugar" uid="6"] in the bowl of a stand mixer on medium-low speed (or use a hand mixer) using the paddle attachment until light and fluffy, 3 or 4 minutes. Add [wprm-ingredient text="2 large eggs" uid="7"] one at time, mixing until each one is incorporated. Add [wprm-ingredient text="2 teaspoons vanilla extract" uid="8"] and mix it in.
2 Add the flour mixture to the butter mixture in 2 additions, beating on low speed just until the flour is incorporated. Stir in [wprm-ingredient text="8 ounces semisweet or bittersweet chocolate bars" uid="9"]. Put the bowl in the refrigerator while the oven heats, about 20 minutes.
3 Heat the oven to 350 (175C) degrees with the rack in the center of the oven. Line 2 baking sheets with parchment paper.
4 Scoop 2 tablespoon-sized balls of dough onto the sheets, spacing 1 1/2 inches apart. Bake the cookies one sheet at a time for 13-15 minutes, until the edges turn lightly golden. Cool on the pan for 3 minutes. Transfer to a rack to cool completely,