In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until evenly combined.

In a large mixing bowl, beat unsalted butter with an electric mixer for 5-7 minutes until light and fluffy. Gradually add granulated sugar and light brown sugar, mixing until smooth.

Incorporate eggs one at a time into the butter-sugar mixture, and then add vanilla extract, stirring until creamy.

Gradually add the flour mixture to the buttery egg mixture, stirring gently until just combined.

Fold in semi-sweet and milk chocolate chips until evenly distributed.

Wrap the cookie dough tightly in plastic wrap and refrigerate for 24-36 hours.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Scoop tablespoon-sized balls of dough, rolling them into smooth spheres and arranging on the baking sheets.

Bake for 9-11 minutes, until lightly golden around the edges.

Allow cookies to cool on baking sheets for about 5 minutes before transferring to wire racks.