- 1/2 cup Unsalted Butter, softened
- 1/4 cup Granulated Sugar
- 3/4 cup Brown Sugar, lightly packed
- 1 large Egg
- 1 teaspoon Pure Vanilla Extract
- 1 1/2 cups All-Purpose Flour
- 1/4 teaspoon Salt
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 cup Semisweet Chocolate Chips
Preheat the oven to 350°F.
Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a large bowl or the bowl of a stand mixer, cream the butter, sugar, brown sugar, eggs, and vanilla together until smooth and fluffy.
Add the flour, salt, baking powder, and baking soda to the butter mixture and mix until well combined.
Stir in the chocolate chips.
Form the dough into golf ball sized balls (1.5-2 tablespoons) and place them about 2 inches apart on the prepared baking sheet.
Bake for 9-10 minutes, or just until the edges start to brown. Do not over-bake them or they will be crispy rather than chewy.
They still look under-baked when you take them out of the oven, but will firm up as they cool.
Let the cookies cool on the pan for about 5 minutes and them move to a wire rack to cool completely. Store them in a sealed container at room temperature for up to 5 days.