1-Preheat oven: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper to keep cookies from sticking and ensure even baking.

2-Whisk together dry ingredients: Whisk together 2 1/2 cups (318 grams) bleached all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt in a medium bowl.

3-Melt and mix wet ingredients: Melt 1 stick (113 grams) unsalted butter in a large heat-safe bowl. Stir in 3/4 cup (202 grams) creamy peanut butter until fully combined, then add 1/2 cup (100 grams) granulated sugar and 1 cup (200 grams) packed dark brown sugar; mix well.

4-Add eggs and vanilla: Add 2 large eggs plus 1 egg yolk one at a time, stirring well after each addition. Then, stir in 2 teaspoons vanilla extract until everything blends smoothly.

5-Combine wet and dry: Gradually add the flour mixture to the wet ingredients, stirring until just combined. Fold in 2 cups semi-sweet chocolate chips.

6-Adjust dough texture: If the dough feels crumbly, add 2 tablespoons milk to improve its texture; it might be a bit loose at this stage.

7-Refrigerate dough (optional): Optionally, refrigerate the dough covered for 24 to 72 hours for thicker, chewier cookies with better flavor.

8-Divide and shape dough: Divide the dough into 3-tablespoon balls and place them on the prepared baking sheets. Flatten each ball slightly with your hand and press extra chocolate chips on top if desired.

9-Bake cookies: Bake for 12 minutes, or until the edges turn golden brown. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack.

10-Store cookies: Store the cooled cookies in an airtight container at room temperature for up to 3 days.