Step 1

Preheat the oven to 350°F. Line two large sheet pans with parchment paper. Set aside.

Step 2

In a medium bowl use a whisk to sift together flour, baking powder, baking soda and salt. Set aside.

Step 3

In a separate large bowl use a mixer on medium speed to cream together butter, brown sugar and granulated sugar until fully combined and creamy.

Step 4

To the bowl add the peanut butter and vanilla beating on medium high speed for 2 minutes. Stop to scrape the sides of the bowl.

Step 5

To the bowl add the eggs. Beat the eggs into the creamed ingredients until combined.

Step 6

Lower the speed of the mixer and gradually add the sifted dry ingredients to the creamed mixture beating just until fully moistened. Stop and scrap the sides of the bowl occasionally. Fold in the chocolate chips by hand.

Step 7

Use a 2 Tbsp scoop to form into balls dropping onto the prepared pans leaving at least 2 inches between the mounds. Press the centers down to flatten slightly.

Step 8

Bake for 16-18 minutes or just until lightly golden around the edges. Remove from the oven and cool on the pan for 3-5 minutes then remove to a cooling rack to cool completely.

Step 9

Store in an airtight container at room temperature or chilled for up to 5 days.