Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, cream together 1 cup softened unsalted butter, 1 cup granulated sugar, and 1 cup packed light brown sugar until light and fluffy, about 3-4 minutes.
Add 2 large eggs and 2 teaspoons pure vanilla extract to the butter and sugar mixture. Beat until well combined.
In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Divide the dough evenly into two bowls.
For the chocolate chip cookies: Fold 2 cups semi-sweet chocolate chips into one half of the dough.
Using a tablespoon or cookie scoop, drop rounded balls of chocolate chip cookie dough onto one prepared baking sheet, spacing about 2 inches apart.
For the sugar cookies: In the second bowl of dough, add 1/2 cup granulated sugar, 1 teaspoon pure vanilla extract, 1 large egg white, and 1/4 teaspoon cream of tartar. Mix until well combined.
Roll the sugar cookie dough into 1-inch balls, then roll each ball in granulated sugar to coat.
Place the sugar cookie dough balls on the second prepared baking sheet, spacing about 2 inches apart. Flatten each slightly with the bottom of a glass or your palm.
Bake both cookie sheets in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
Remove from oven and let cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.