With an electric mixer, beat butter and brown sugar until light and fluffy. Scrape the sides of the bowl, then add egg and vanilla. Beat for 1 minute.
Combine flour, baking powder and baking soda. Stir into butter mix until just blended. Stir in the chocolate chips
Cover the bowl and refrigerate for 1 – 24 hours.
Preheat oven to 325 F. Spray a baking sheet with non-stick spray or line with parchment paper (the first is greener, the second will result in more perfectly shaped cookies).
Scoop heaping tablespoons of dough 2 inches apart onto baking sheet. Bake for 15-20 minutes until set and slightly golden on the edges. Remove from pan to cool.
Notes
Adapted from Camilla SaulsburyYou can substitute nuts like pecans for some of the chocolate chips. I used 1 1/2 cups of chips and 1/2 cup of pecans.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.