Levain Bakery-Style Chocolate Chip Cookies: Big, Thick, and Perfectly Gooey

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, beat the cold butter, brown sugar, and granulated sugar until creamy.
Add the eggs, one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the chocolate chips and nuts (if using).
Divide the dough into 6-8 large balls (about 4 oz each) and place them on the prepared baking sheet, leaving ample space between each. Do not flatten.
Bake for 10-12 minutes, or until the edges are golden but the center looks slightly underbaked.
Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack.
Serving and Storage Tips: