Preheat oven to 500°F with rack in middle position.
Line two baking sheets with parchment paper.
Whisk together flour, baking powder and salt. Set aside.
With a hand or stand mixer on med/high speed, cream together butter and brown sugar until light and fluffy.
Reducing speed to low/med, add the egg and vanilla extract and mix until well combined.
In two additions, on low speed, add the flour mixture, scraping the sides of the bowl as needed, until well combined. Do not over-mix.
Stir in the chocolate chips.
With a 4 TBS (¼ C) scoop, drop dough onto prepared baking sheets, leaving at least 3 inches between each cookie. Bake only one sheet at a time.
Bake for 4 minutes and 40 seconds.
Remove from the oven and allow cookies to remain on the baking sheet for 20 to 30 minutes. Do not attempt to remove cookies from the baking sheet early, as the centers are soft “cookie dough” and will tear. Once cooled, place cookies in the refrigerator.
Store cookies in an airtight container in the refrigerator.
Recipe from bakerbettie.com using Awakened Grains Flour 8/2023
