Preheat oven to 350℉. Line a baking sheet (or two if baking the entire recipe) with parchment paper.
In a bowl, whisk flour, baking powder, baking soda and salt together. Set aside.
In a large bowl (using a stand mixer with paddle attachment or a hand mixer), add the melted butter, brown sugar and white sugar. Beat together until fluffy, about 3 minutes. Add eggs one at a time until combined. Pour in the vanilla and bourbon and mix until fully incorporated.
Add all of the flour and mix on low, gradually increasing speeed until you no longer see any flecks of flour. Pour in the chocolate chips and mix until combined. Chill dough for an hour.
Using a cookie scoop (I use a 3Tbsp scoop) , scoop out balls of dough. I can fit 6 to each baking sheet, spacing them apart in case of spreading. Bake for 7-8 minutes, but can take up to 10 minutes to get light/medium golden brown.
To freeze, add the cookie dough balls to a baking sheet and stick in the freezer until very cold, about 20 minutes and then transfer to a freezer-safe plastic bag. I bake these for ~15 minutes straight from frozen and it works well for me!