Preheat oven to 375°F. Line two baking sheets with parchment paper.
Make sure butter is at room temperature — soft, not melted. Beat butter and sugar together with a wooden spoon or mixer until pale and fluffy, about 3 minutes.
Beat in eggs one at a time until fully incorporated.
In a separate bowl, whisk flour, baking powder, and salt together.
Add the dry ingredients to the butter mixture and fold until just combined. Do not overmix — stop as soon as the flour disappears.
Fold in chocolate chips.
Drop rounded tablespoon-sized portions onto the prepared baking sheets, spacing 2 inches apart.
Bake 9–11 minutes until the edges are golden brown but the centres still look slightly underdone. They firm up as they cool.
Let cool on the baking sheet for 5 minutes before transferring — they are fragile when hot.