Heat the oven to 180°C and line some parchment paper on 2 baking trays.
Add butter and the two types of sugar to the mixer and beat for 5 minutes until the butter becomes fluffy.
Add the egg and the vanilla and mix until the egg is well incorporated.
Sift in the flour with the baking powder and salt, and mix it at low speed or with a wooden spoon until the flour is absorbed.
Now add the chocolate chips to the cookie dough and mix with your hand or with a wooden spoon.
Roll the dough into balls. You can use an ice cream scoop so you have each ball of the same size. I normally use a tablespoon and then I roll the dough in my hands. Normally I get 21 balls of 40g each.
Place the balls on the baking tray and make sure they are well apart.
Bake for 7 minutes if you like them soft and gooey, or bake them for 10 minutes if you like them to be more crispy and golden. (If you go for the first option the cookies will look kind of raw, don't worry! As soon as they will start to cool down they will harden up)
Leave them to cool on the tray for 5 minutes and then transfer them on a cooling rack for at least 15/20 minutes. Taste your cookies when still warm!
Instead of using chocolate chips, I prefer to use a good quality chocolate bar. I am very picky with chocolate quality and therefore I buy a very good brand of chocolate and then cut it in chunks. Your cookies will definitely have much more flavour! I usually find the chocolate chips to have a very low content of cocoa solids, therefore if I want to go for a dark chocolate cookies I would rather use a 70% dark chocolate bar.
Servings 30