Preparation

• Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
• Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 3 minutes.
• Add the eggs and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
• Add the peanut butter and vanilla, then beat on high until combined.
• Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the chocolate chips.
• Cover and chill the dough in the refrigerator for 1 hour and up to 3 days.
• Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
• Scoop cookie dough into large balls, about 3 Tablespoons of dough per cookie, and roll the balls in granulated sugar if desired.
• Place 8 balls onto the cookie sheets and gently press down on each ball to slightly flatten.
• Bake each batch for 14–15 minutes, or until the edges appear set and lightly browned on the sides. The centers will still look very soft.
• Cool cookies for 10 minutes on the baking sheet. Transfer to wire rack to cool completely.