Soft, gooey, with a bit of crispiness around the edges, these cookies will disappear in no time.
Preheat oven to 350 degrees.
In a large mixing bowl, beat butter, sugar, egg, vanilla, baking powder and baking soda until smooth. Add in the flour and mix until the batter is smooth, then mix in the chocolate chips.
Shape the cookie dough into golf ball sized dough balls. Place on an un-greased cookie sheet, leaving a couple of inches between each cookie.
Bake for 9 minutes, and remove from oven. Let cool on the pan for 10 minutes, then transfer to a cooling rack. Store in an airtight container for one week.
It is very important not to exceed the cooking time!!! Otherwise these cookies will not be soft in the middle and lightly crisp around the edges.
The cookies will look soft in the middle, and start to brown on the edges when they are done. The longest I would recommend baking them for is 11 minutes. When you pull them out of the oven they will still cook on the hot tray.