Preheat the oven to 180˚C (350F) or 160˚C (320F) fan assisted.
Line two baking sheets with baking paper or parchment paper.
Mix the butter with the brown and white sugars until well blended/ creamed. Stir in the vanilla extract and add the egg.
Sift together the flour, baking powder, and salt and fold into the mixture. Add the chocolate chips.
Place the cookies dough, covered with cling film, in the fridge for ½ -1 hour.
Form balls and place 3 cm apart, bake for 14-16 minutes or until just light brown around the edges.
Notes
Baking the cookies for too long will make these hard. It is how we prefer them most of the time but, bake them for less if you like them gooey and soft on the inside.
Don't forget to remove the cookies from the baking tray using a spatula and cool them on cooling racks!
Enjoy these beauties at teatime or breakfast with a cup of coffee or tea with your friends or family over a nice chit-chat.
Add no salt at all if your butter is salted butter but if it is not, don't forget the salt!