First, whisk the flour, baking powder, baking soda, and salt together in a medium bowl and set aside. This dry mix forms the base of your dough. Next, cream the butter and both sugars on medium speed until smooth, about 3 minutes, to create a fluffy texture.

Add the eggs and beat on high until combined, about 1 minute, scraping down the bowl as needed. Then, mix in the peanut butter and vanilla, beating on high until everything blends perfectly. The dough will start to come together nicely at this point.

1- Mix in the dry ingredients on low speed until combined, ensuring no lumps remain.

2- Add the chocolate chips on low speed; the dough will be thick and soft, which is exactly what you want.

3- Cover and chill the dough in the refrigerator for 1 hour up to 3 days; if it chills longer, let it sit at room temperature for at least 30 minutes.

4- Preheat the oven to 350°F and line baking sheets with parchment paper.

5- Scoop the dough into large balls, about 3 tablespoons each; optionally roll in granulated sugar and gently flatten slightly before placing 8 balls per sheet.

6- Bake for 14-15 minutes until the edges are set and lightly browned; the centers will stay soft.

7- Cool on the baking sheet for 10 minutes, then optionally press extra chocolate chips on top before moving to a wire rack.