Take the butter out of the fridge about an hour before you want to start cooking, and chop it into largish cubes. Leave it to come to room temperature and soften.
Preheat the oven to 175°C. Sift the flour, salt, baking soda and baking powder together into the mixing bowl and set aside.
Place the butter and both types of sugar in a separate mixing bowl and beat them together until pale and fluffy. An electric beater is best for this, but a wooden spoon and elbow grease will also work. Scrape down the sides of the bowl a few times to ensure that all the butter is beaten in.
Add the eggs one at a time, beating well in after each addition, then add the vanilla extract and beat in.
Add one-third of the sifted flour and mix in. Repeat with the second third, then the last, until everything is combined into a sticky dough. Add the chocolate chips and fold in with a wooden spoon.
Cover 2 baking trays with baking paper. Using a tablespoon, scoop 1 spoonful per cookie onto the tray, leaving room between each cookie to spread out during baking. You should be able to get fit 4-6 cookies on each tray. Cover unused dough with plastic wrap until ready to bake it (see the tip below also).
Bake batches of cookies for 15 minutes, or 7-8 minutes if you are using a fan-forced oven. The cookies should be golden and crisp around the edges when done. Allow to cool slightly on the trays, then transfer to the wire cooling rack. Let the trays cool a little more before baking the next batch.