1. Preheat oven to 375°F (190°C) for standard baking or 325°F (163°C) for softer, thicker cookies. Line baking sheets with parchment paper or silicone mats.
2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
3. Cream butter with granulated and brown sugars until creamy and light. If using melted butter, whisk with sugars until smooth.
4. Beat in eggs one at a time, then stir in vanilla extract until well combined.
5. Gradually add dry ingredients to wet mixture, mixing until just combined.
6. Fold in chocolate chips or chunks evenly throughout the dough.
7. Cover and refrigerate dough for at least 2 hours. If chilled longer than 2 hours, let dough sit at room temperature for about 15 minutes before baking.
8. Use a cookie scoop or spoon to form dough balls about 2–3 tablespoons each, placing them 3 inches apart on baking sheets.
9. Bake at 375°F (190°C) for 8–10 minutes or at 325°F (163°C) for 13–14 minutes until edges are lightly browned.
10. Let cookies rest on the baking sheet for 5–10 minutes before transferring to a wire rack to cool completely.