Line 2 baking sheets with parchment paper, set aside.,

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Mix at medium speed for 2 to 3 minutes, or until light and fluffy. Add the egg and vanilla extract and mix until incorporated.,

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix until just combined.,

Fold in the chocolate chips using a spatula or wooden spoon.,

Using a medium spring-loaded cookie scoop, level, and roll about 5 tablespoons of the cookie dough and place them on one of the prepared baking sheets. Cover and place in the refrigerator for at least 1 hour or overnight.,

When ready to bake, preheat your oven to 350°F. Divide the cookie dough between the two prepared baking sheets, spaced at least two inches apart.,

Bake for 10-12 minutes, or until the edges are lightly golden. The centers should be slightly soft.,

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.