Sugar Bee Chocolate Chip Cookies

1-3/4 cup butter
1-1/2 cup sugar
2-1/4 cup brown sugar
4 eggs
2 T. vanilla
6 cups flour
2 t. baking soda
1 T. baking powder
1-1/2 t. salt
2 cups chocolate chips (1 cup semi, 1 cup  milk)

Cream barely softened butter and sugars.
Crack eggs into separate bowl and beat with fork, add vanilla, add to butter and sugars.
Mix flour, soda, baking powder and salt. Stir together very well to blend in leaveners.
Mix flour mixture into butter mixture until just blended.
Mix in chips carefully.

Scoop with a cookie scoop onto parchment-covered baking sheets.  Let cookies set in refrigerator for at least 20 minutes.  Let remaining cookies balls remain in refrigerator until firm and then place balls in zip-loc. (will keep for one week in refrigerator or two weeks in freezer)

Bake at 350 for 13-15 minutes until barely golden brown.  Pull from oven and remove from baking sheet as soon as possible to cool.