Preheat the oven to 350°F. Line a 13x9-inch metal baking pan with foil so that it hangs over on the two longer sides then grease the foil with cooking spray.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar and sugar until light and fluffy, about 3 minutes.

Add the vanilla extract and salt then add the eggs one at a time, beating between each addition.

Add the baking powder and flour and mix until combined then add 2 cups of chocolate chips and mix until combined.

Transfer the batter to the prepared baking pan, smoothing it into an even layer. Top it with the remaining 1/4 cup of chocolate chips.

Bake the cookies for about 30 minutes or until they are still slightly underdone in the center. Remove the pan from the oven, immediately sprinkle the cookies with sea salt (optional) and allow the cookies to cool completely in the pan.

Using the foil overhangs, lift the cookies out of the pan then slice them into sticks and serve.

I like a mix of semisweet chocolate chips, dark chocolate chunks and white chocolate chips, but use whatever chocolate (or combination of chocolates!) you prefer.

The real key to chewy cookies is to underbake them then allow them to cool completely in the pan.

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