In a medium size bowl whisk the baking soda, baking powder, salt, flour, and oat flour.
Once the butter is firm again, place the butter, dark brown sugar, and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment. Cream on medium speed for 3-4 minutes scraping down the sides of the bowl halfway through.
Add 1 egg to the creamed butter, mix until fully combined. Add the last egg and mix until fully combined, about 15-20 seconds.
Beat in the vanilla extract.
Add the dry ingredients to the wet ingredients. Mix until JUST combined. Stir in the chocolate chips.
Cover the cookie dough bowl with plastic wrap and place in the refrigerator for 30- 60 minutes to chill.
Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
Remove the dough from the refrigerator. Using a 3 tablespoon sized cookie scoop, scoop the cookie dough into dough balls.
Place 6 dough balls on one sheet, spacing the cookie dough at least 2 inches apart from one another.
Bake for 8-9 minutes, or until edges are barely golden brown. The centers will still appear a tad under baked.
Let cool on baking sheet for 5 minutes then transfer to wire rack to cool completely. Store in airtight container for 3-4 days.