Cream Butter & Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until smooth and creamy.

Add Wet Ingredients: Beat in the egg and vanilla extract until fully incorporated.

Combine Dry Ingredients: Whisk the flour, baking soda, baking powder, and salt together in a separate bowl. Slowly mix the dry ingredients into the wet mixture just until a dough forms.

Fold in Chocolate: Gently stir in the chocolate chips until evenly distributed.

Scoop & Chill: Scoop dough into 2-tablespoon balls and place on a parchment-lined baking sheet or in tupperware. Rest the dough in the fridge for 48-72 hours.

Bake: After chilling, place the cookies on a parchment-lined baking sheet, leaving about 2 inches of space between each. Bake at 350°F for 10–12 minutes until the edges turn golden and the centers are soft.

Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack.