In a large mixing bowl, beat the cold, unsalted butter until soft but not fully creamed—about 1 minute. Gradually add the light brown sugar and white caster sugar, mixing until just combined.

Incorporate the large eggs, one at a time, followed by the vanilla extract into the butter-sugar mixture. Stir until well combined and smooth.

In a separate bowl, whisk together the self-raising flour, plain flour, salt, and baking powder. Gradually fold into the wet mixture until a thick dough forms.

Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.

Scoop the cookie dough into 120g balls and place them on a lined baking tray, ensuring space for expansion. Freeze for a minimum of 90 minutes.

Preheat oven to 180°C (fan) about 10 minutes before baking.

Place the frozen cookie balls onto the heated baking tray and bake for approximately 15 minutes, or until edges are lightly golden.

Allow cookies to cool for about 5 minutes on the tray before transferring to a wire rack to cool completely.