Line two cookie trays with baking paper and set aside. Prepare your dry ingredients. In a large mixing bowl, whisk the flour, baking soda/powder, salt together to combine.
Using a standmixer at a medium speed, beat the butter on its own for about 2 minutes to further soften. Add the brown sugar and cream together until light and fluffy. Add the egg and the vanilla extract and beat until well combined.
Sift the dry ingredients into the wet ingredients and beat until just combined. Add the chocolate chips and mix gently until well dispersed throughout the dough. Be careful not to overmix.
Wrap the dough in cling wrap and chill in the fridge for 30 minutes. Preheat your oven to 190C (375F) 15 minutes into chilling the cookie dough.
Divide the dough into 18 and roll into a ball. Place them throughout the baking tray. Make sure you leave ample space so that the cookies don't stick together while baking.
Bake for about 7-9 minutes or until the top of the cookie just starts to brown. Let them cool for a few minutes before transferring to a cooling rack.
Keep the cookies in an airtight container and consume within a week.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.