This easy make-ahead cookie dough can be prepared, rolled into logs, and then frozen until the craving strikes.
In a bowl, combine flour, baking soda, baking powder, and salt; set aside.
Cream butter and sugars in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add eggs and vanilla; beat until combined. Add flour mixture; beat until combined. Stir in chocolate.
Divide dough in half, and place on sheets of plastic wrap or parchment. Roll each half into a log about 1 1/2 inches in diameter. Refrigerate until firm, 2 hours or overnight, or freeze up to 3 months.
Preheat oven to 350 degrees. Place a Silpat (a French nonstick baking mat) or parchment paper on a baking sheet; set aside. Unwrap logs; cut into 1/4-inch-thick slices. Place on baking sheet, leaving 1 1/2 inches between cookies. Bake until golden, 10 to 12 minutes. Transfer to a wire rack to cool. Serve, or store in an airtight container up to 2 weeks.