Preheat oven to 350 degrees. Prepare two baking sheets by lining with parchment paper.
In the bowl of a stand mixer, blend butter, granulated sugar, brown sugar, peanut butter, vanilla and egg until smooth.
Meanwhile, in a medium bowl, sift together flour, cream of tartar, baking soda, baking powder and salt.
Slowly add the dry mixture to the wet mixture and mix until just combined. Add chocolate chips and mix gently at low speed until incorporated throughout.
Cover the bowl and place in the refrigerator to chill for at least 30 minutes.
Remove from refrigerator and scoop, rolling dough into one inch balls. Toss in the remaining granulated sugar to coat each ball of dough, then place on cookie sheets about 2 inches apart. Press down lightly with a fork or with a spatula to flatten to about 1 inch thickness.
Bake for 8-10 minutes until the cookies are just set and the tops begin to puff and crack.
Remove from oven and allow the cookies to cool for at least 5 minutes or until set. {They'll fall apart if you try to move them while they're hot.}