PREHEAT oven to 350°F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside. On another sheet of parchment paper, combine flour, baking powder and salt; set aside.
BEAT together butter, brown sugar and granulated sugar together in a large bowl, with an electric mixer, until light and fluffy. Beat in eggs and vanilla.
ADD flour mixture gradually to butter mixture; beat until well blended. Stir in chocolate chips. Drop by heaping tablespoons onto parchment-lined cookie sheets.
BAKE 12 to 14 minutes or until lightly browned. Slide cookies on parchment onto wire racks to cool.