Design Eat Repeat

0 Preheat oven to 350°F.
1 If desired, chop half of the chocolate chips ([adjustable]½[/adjustable] cup); this disperses the chocolate & allows the cookies to spread a bit more.
2 In a medium-sized microwave-safe bowl, add the unsalted butter ([adjustable]½[/adjustable] cup) and cover with a paper towel (will help for splattering). Melt the butter in the microwave for 30-60 seconds until all is melted (no chunks left).
3 Add in light brown sugar ([adjustable]½[/adjustable] cup) and granulated sugar ([adjustable]¼[/adjustable] cup) and use a spatula to stir until combined. If mixture is steaming, allow to cool for 1-2 minutes.
8 Stir in egg ([adjustable]1[/adjustable] large) and vanilla extract ([adjustable]1[/adjustable] teaspoon). Next, mix in baking soda ([adjustable]¼[/adjustable] teaspoon), baking powder ([adjustable]¼[/adjustable] teaspoon), and salt ([adjustable]¼[/adjustable] teaspoon). 
9 Add in all-purpose flour ([adjustable]1¼[/adjustable] cups) and mix until all the flour disappears into the dough. The dough WILL be wet and sticky, this is normal.
4 Mix in all chocolate chips ([adjustable]½[/adjustable] whole and [adjustable]½[/adjustable] cup chopped). Allow dough to sit for 1-2 minutes to slightly set so it's not as sticky.
5 Line a baking sheet with parchment paper. Scoop dough into 3-tablespoon sized scoops then gently roll into your hands to create a ball. For a thinner cookie, flatten the tops so that they're a thick disc vs. a round ball.  For thicker, cakier cookies, keep in ball shape.
6 Bake at 350°F for 10-12 minutes. You want them to be slightly brown on top and look slightly underbaked (my oven was perfect at 11 minutes).
7 Remove from oven and place entire pan on a cooling rack. Allow the cookies to cool on the hot pan for 10-15 minutes before removing them. This will allow them to finish baking on the hot pan. Once cooled, use a spatula to transfer them to a wire cooling rack. Enjoy!