In a medium bowl combine flour, baking powder, baking soda and salt. Stir to combine and set aside.
Cream butter and sugars together in the bowl of a stand mixer until light and fluffy, about 2 minutes.
Add in eggs and vanilla, scrape down sides of bowl and continue mixing until completely incorporated.
Slowly add the flour mixture in several additions on low speed, scraping in between each one, until no more flour is visibly.
Keep the speed on low and add in the chocolate chips.
Cover dough with plastic wrap, secure with a large rubber band and refrigerate overnight or up to 48 hours.
When ready to bake, preheat the oven to 350°. Line baking sheets with parchment paper.
To make mini cookies, scoop with a teaspoon measure and make balls the size of a small melon ball. To make larger/normal sized cookies, scoop with a 3 tablespoon cookie scoop and place the dough 2 inches apart.
Bake 6-8 minutes for the small cookies and 9-11 minutes for the larger ones. Let the cookies cool 5-10 minutes on the baking sheet before moving them to a wire cooling rack. The cookies will not look done in the center when you take them out of the oven. This is okay, unless you are like my Husband, in which case, you will want to bake them an extra 2 minutes.
Notes
Yield: 24 large cookies and 90 (ish) Mini CookiesYou can also freeze these. After dough is completely chilled, roll into balls, place in a zip-top freezer bag and freeze. Bake (from frozen) for an extra minute or two following the directions above.Recipe adapted from Cookies and Cups