1-First, start by whisking together 2 1/2 cups of all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl; this dry mix is your foundation for structure.

2-Next, in a separate bowl, cream 1 cup of unsalted butter (cool to the touch) with 1 cup granulated sugar and 3/4 cup packed light brown sugar on medium speed until smooth, which takes about 3 minutes, then beat in 2 large eggs on high until fully combined, scraping the bowl as needed.

3-Then, mix in 2 cups of creamy peanut butter and 2 teaspoons pure vanilla extract until everything blends smoothly. Gradually add the dry ingredients to the wet mixture on low speed until just combined, being careful not to overmix. With the mixer still on low, stir in 2 cups of semi-sweet chocolate chips the dough will be thick and soft at this point. Cover and chill the dough in the refrigerator for at least 1 hour, or up to 3 days; if it’s chilled longer, let it sit at room temperature for 30 minutes before proceeding.

4-Baking and Finishing Steps: Preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper or silicone mats for even baking. Scoop the dough into 3 tablespoon-sized balls, about 60g each, and optionally roll them in 1/2 cup granulated sugar for a sparkling crust. Place about 8 balls per sheet, gently flatten each one slightly, and bake for 14-15 minutes until the edges are set and lightly browned, with the centers still soft.

5-After baking, let the cookies cool on the sheet for 10 minutes you can press extra chocolate chips on top while they’re warm for extra gooeyness. Then, transfer them to a wire rack to cool completely; they’ll deflate a bit as they set. This whole process, from prep to plate, takes about 2 hours total, yielding around 32 large cookies that are perfect for sharing.