Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper or lightly grease it.

In a large mixing bowl, beat the softened butter with both sugars. Mix until smooth and creamy. You can use a spoon, a whisk, or an electric mixer.

Add the beaten egg and vanilla. Stir it all together until the mixture looks fluffy and well-blended.

In another bowl, combine the flour, baking powder, and salt. Mix the dry stuff gently with a spoon.

Now add the dry ingredients into the wet mixture a bit at a time. Stir slowly so you don’t make a mess. When the dough starts to come together, add the chocolate chips and mix them in evenly.

Scoop out small spoonfuls of dough and place them on the baking tray. Leave space between each one—they spread as they bake.

Bake for 10–12 minutes until the edges look golden and the centers still feel soft. Don’t overbake; they’ll firm up as they cool.

Let the cookies rest on the tray for a few minutes, then move them to a wire rack to cool completely—or just eat one warm (I always do).