In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl (or in a stand mixer fitted with a paddle attachment) beat together the butter, brown sugar, and sugar for 4 minutes until fluffy. Scrape down the bowl as needed.
Add the egg, egg yolk, and vanilla to the butter mixture. Beat for another 2 minutes.
Scrape down the sides of the bowl and add in the dry ingredients. Then mix just until combined.
Pour in the chocolate chips and fold in using a rubber spatula or wooden spoon.
Portion out the cookie dough using a medium cookie scoop onto a baking sheet. (They can really close together so they'll all fit on one sheet.) Cover with plastic wrap and place in the refrigerator for at least 1 hour or up to 24 hours.
To bake, preheat your oven to 375 degrees F. Place the chilled cookie dough balls onto a parchment paper or silicone mat-lined baking sheet 2 inches apart. Bake for 10 to 12 minutes until the edges are golden brown.
Remove from the oven and allow the cookies to cool on the pan for 2 minutes before transferring them to a wire rack to cool. Bake off the rest of the cookie dough and then try not to eat them all in one sitting.
Notes
I like semi-sweet chocolate chips, but you could use white chocolate, milk chocolate, or dark chocolate chips instead.
To freeze cookie dough:once you scoop the cookie dough you can place the baking sheet into the freezer until hardened. Transfer to a gallon-size storage bag and freeze for up to 6 weeks. To bake, place cookie dough onto a baking sheet and thaw in the fridge. Bake as directed.
To freeze baked cookies: Bake the cookies and cool the completely. Then place on a baking sheet in the single layer and cover with plastic wrap. Freeze for at least 4 hours up to overnight. Then transfer to a gallon-sized storage bag. Leave the cookies out at room temperature to thaw before eating.