In a large bowl, mix together the flour, baking soda, baking powder, and salt.
In a large stand mixer or using a large bowl and hand mixer, cream together the butter and sugars until light and fluffy, about three minutes. Then beat in the peanut butter until combined, scrapping down the sides as needed. Beat in the eggs one at a time, and then beat in the vanilla.
With the mixer on low, add the flour. As soon as you are able, turn the mixer up high just until the flour is combined.
Scrape down the sides of the mixer and then using a spatula gently fold in the chocolate chips.
Using a medium scoop make 1 inch balls out of the dough (about 1 1/2 TBSPs worth) and space them out 2 inches apart on the baking sheet.
Bake for 12 minutes or until the edges of the cookies are just golden brown, rotate the pan halfway through baking. Leave on the baking sheet for three minutes after baking and then transfer to cooling rack to cool completely before storing in an air tight container for up to four days.