Gently mix the flour, baking powder, bicarb soda and salt with a fork in a bowl. Beat the butter, brown sugar and white sugar with an electric mixer in a separate large bowl until smooth.
Add the eggs to the butter one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine.
Divide the dough into 24 balls. Flatten the balls to about 5mm thick on a baking tray.
Bake in the preheated oven until the edges are golden, 15 to 17 minutes. Allow the cookies to cool on the baking tray until the centres begin to set, about 20 minutes.