Copycat Levain Bakery Throw Down Cookies

The outside texture of these cookies is slightly crisp and the inside produces a dense yet delicate crumb. They are described as thick and chewy.
One is a meal! Two is sheer Heaven!

1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla (I use more)
3 1/4 cups flour
3/4 teaspoon Kosher salt
1 teaspoon baking powder
1/2 tsp baking soda

1 1/2 cups good quality semisweet chocolate chips (I use 2 cups because I am a chocolate whore)
1 cup walnuts (optional)

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. (I use my KAM.) 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 21 minutes exactly.

Cool cookies on cookie sheets for 10 minutes. Transfer to cooling rack until cooled completly. Store in airtight container.

Source: BakingBlonde