Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together 2 cups of all-purpose flour, baking soda, and 1/4 teaspoon salt. Set aside.
In a separate large bowl, use an electric mixer to cream together the softened butter, 1/2 cup granulated sugar, 3/4 cup brown sugar, and 1/2 teaspoon vanilla extract until light and fluffy, about 2 minutes.
Add the eggs one at a time, beating well after each addition.
Gradually add the dry flour mixture to the butter mixture, mixing on low speed until just combined.
Stir in the chocolate chips by hand with a spatula.
Using a tablespoon, drop rounded cookie dough balls onto one prepared baking sheet, spacing them about 2 inches apart.
For the sugar cookies, in a medium bowl, whisk together the remaining 1/4 cup flour, 1/4 teaspoon salt, baking powder, 1/4 cup granulated sugar, 1/2 teaspoon vanilla extract, and 1/2 cup softened butter until a dough forms.
Roll the sugar cookie dough into 1-inch balls and place on the second prepared baking sheet. Flatten each ball slightly with the bottom of a glass dipped in sugar to prevent sticking.
Bake both cookie sheets in the preheated oven for 10 to 12 minutes, or until the edges are golden brown but the centers remain soft.
Remove from oven and allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.