Preheat your oven to 350f.
Cream together the softened butter and both of the sugars in the bowl of a stand mixer with the paddle attachment on medium speed until just combined. Don't overmix.
Add the eggs and vanilla. Cream together until the mixture is thickened and looks homogenous.
In a small bowl, combine your flours, baking soda, baking powder, and salt. Whisk together until evenly incorporated.
Add this to the mixer on medium speed in scoopfuls and make sure the mixture incorporates evenly. Do not over mix. As soon as all of your flour is in the mixer and there is no dry flour left in the cookie dough, stop the mixer.
Chop your chocolate up into small chunks. If you are adding to your mixer while it's running, you want to make sure you don't have any overly big or thick chunks of chocolate.
Add chocolate to the mixer and on the lowest speed setting, let the paddle fold in the chocolate. Once it's evenly distributed, remove the bowl and bring the cookie dough to your work surface.
Divide the cookie dough into 100 gram chunks and round them into balls with the palm of your hands. Place on a parchment lined sheet pan with enough room around the cookie to grow. I usually get 4 perfectly spread cookies on a small half sheet pan.
Bake for 15 minutes total. Around 8 minutes in, remove the cookies and tap them on your counter top so that the middle falls into itself and pop back into the oven for the remainder of the bake.
Let cool for about 15 minutes before serving.
