In a medium bowl, whisk together flour(s), baking powder, salt, and baking soda. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars for at least 5 minutes, or until the mixture becomes very light in color.
Add the eggs, one at a time, mixing well and scraping down the bowl between each addition with a spatula.
Add the vanilla, and beat again.
With the mixer on low, slowly add the dry mixture, scraping down the bowl as needed.
Add the chocolate and mix to incorporate (whether chips or chocolate shards).
Portion out the dough and roll into 60 balls. Place in an air-tight container and refrigerate for 36 to 72 hours.
To bake, preheat the oven to 350°F. Place portions of cookie dough on a sheet pan about 1 inch apart on a Silpat-lined cookie sheet or parchment lined.
Bake the cookies for about 18 minutes until the edges are golden brown (less time if baking on parchment). Place the sheet on a wire rack to cool slightly before enjoying.
Alternatively, freeze the balls of cookie dough on a baking sheet, then transfer to a tupperware to store in the freezer for when you need a cookie or two.