*Cookie name courtesy of Smith’s sons, Brayden and Scott. Servings: 36 cookies Author: Beth Smith, Washoe County School Board trustee, in Reno Ingredients3 cups all-purpose flour1 teaspoon baking soda½ teaspoon baking powder1 teaspoon sea salt1 cup salted butter softened 1 cup granulated sugar1 cup light brown sugar packed2 large eggs3 teaspoons pure vanilla extract2½ cups chocolate chips equal amounts semisweet and milk chocolate (about 15 ounces) InstructionsPreheat oven to 375 degrees F. Line baking sheets with parchment. Mix flour, baking soda, baking powder, and salt in a bowl. In another, larger bowl, cream butter and sugars until well mixed and fluffy. Beat in eggs and vanilla until light (about 1 minute). Mix in dry ingredients slowly until combined (Smith prefers to work batter with clean hands to thoroughly integrate the dry ingredients).Add chocolate chips and ensure they are distributed throughout the batter. Spoon out dough, about 2 to 3 tablespoons each, rolling into balls and placing them on lined pans. Bake 8 to 10 minutes. Important: Remove from oven when just barely turning brown. Do not cook them past that point; this is how they stay soft and perfect. Cool for about 5 minutes and enjoy! Related Stories Cooks 2026Class ActWhen life hands her lemons, Beth Smith doesn’t just make lemonade; she aims a lot higher than that — lemon meringue pie, perhaps. She willingly admits she’s always been an…READ MORE Class Act ...read more read less