recipe from joythebaker.com

     adapted from Demolition Desserts

8 Tablespoons (4 ounces) butter, softened

3/4 cup firmly packed brown sugar

1/2 cup plus 1 Tablespoon granulated sugar

1 large egg

1 teaspoon vanilla extract

1 teaspoon kosher salt

1 1/4 cup plus 3 Tablespoons all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

8 ounces bittersweet chocolate chips or chunks

1. In a large bowl, using a wooden spoon, cream together the butter and brown and granulated sugar until smooth but not overmixed.

2. Add the eggs vanilla and salt and stir until just combined.

3. Sift in the flour, baking soda and baking powder and stir gently until combined. Add the chocolate chips and nuts. Stir just until the ingredients are incorporated. Cover and refrigerate for 30 minutes.

4. Position the oven racks in the upper third and lower third of the oven. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

5. Spoon 1-inch balls onto sheet about leaving about 2 inches between each cookie.

6. Bake the cookies for 13- 17 minutes, rotating the pans after 7 minutes.