Brown sugar gives these cookies a nice, crunchy texture, while still soft and chewy. This is my go-to chocolate chip cookie recipe that never fails. Throw in a handful of chopped walnuts or peanuts more even more texture.
Preheat oven to 375. Lightly grease a large cookie sheet (you may need 2).
In an electric mixer, beat the room temperature butter and sugar until smooth and creamy.
Whisk in the egg and vanilla until combined.
In a separate bowl, whisk together the flour, baking powder, and salt, evenly distributing the powders.
Scrape the sides of the sugar bowl and gradually add in the flour mix, beating until just combined. Stir in the chocolate chips with a spoon.
Scoop out a ball of dough with a small spoon, roll it briefly in your hand into an even ball, then place it on the prepared cookie sheet. Flatten the ball slightly. Repeat, leaving 3 inches between cookies.
Bake for 11-12 minutes. Cool for 3 minutes on cookie sheet, then remove and cool further on a wire rack. The crunchy texture from the brown sugar is best when these have cooled.