• ½ cup butter, melted and then cooled at least 10 minutes (113g) • ⅔ cup brown sugar (130g) (dark or light brown sugar will work, I personally like to use a blend of the two) • ¼ cup granulated sugar (50g) • 1 large egg • 1 teaspoon vanilla extract • 1 ½ cups all purpose flour 185g • ¼ teaspoon baking soda • ¼ teaspoon baking powder • ½ teaspoon salt • 1 cup mini semisweet chocolate chips (170g)

Combine melted, cooled butter and sugars in a large bowl and stir until well-combined.

Add egg and vanilla extract and stir well.

In a separate, medium-sized bowl, whisk together flour, baking soda, baking powder, and salt.

Gradually add flour mixture to wet ingredients, stirring until completely combined.

Then, stir in chocolate chips. Cover bowl tightly with plastic wrap and transfer to the refrigerator to chill for at least 30 minutes and up to 5 days.

Once dough has chilled, scoop dough by rounded 1 ½ teaspoon-sized scoop onto prepared cookie sheets, placing at least 1″ apart. 

Bake on 350F (175C) for 6-8 minutes. The cookies may still seem slightly soft in the centers, that is OK, they will cook completely on the cookie sheets. Don't over bake.