Mix dry ingredients in a medium size bowl. Set aside.

In a large bowl mix together melted butter and sugars.

Mix in the rest of the wet ingredients.

Add dry mix to wet in 2 batches. Stir until combined.

Mix in chocolate chips, reserving a couple of tablespoons for topping cookies.

Cover bowl and let chill in fridge for 1- 2 hours.

Line a baking sheet with parchment paper.

Preheat oven to 325° F.

Scoop cookie dough into balls and space 4 inches apart on baking sheet. Do not flatten dough balls. (I like to make these cookies extra big and use around ⅓ of a cup of dough per cookie)

Top each dough ball with some more chocolate chips (optional)

Bake for 20 minutes. They will feel soft when coming out of the oven, but will set up over the next few hours.

Let cool completely on the pan before serving to allow cookies to set.