3/4 cup brown sugar, lightly packed (Light or dark brown sugar will work. I prefer dark brown)
1 large egg (use a pasteurized egg if you are concerned about consuming under-cooked egg)
1/2 tsp vanilla
1/2 tsp baking powder
1/2 tsp kosher salt
1 1/4 cup all-purpose flour
1 cup chocolate chips
Preheat the oven to 500F.
In the bowl of a stand mixer fit with a paddle attachment, or a large bowl with a hand mixer, cream together the butter and the brown sugar until light and fluffy, about 1 minute.
Add the egg and vanilla and continue creaming for about 1 minute. Scrape down the bowl.
Add the baking powder, kosher salt, and all-purpose flour into the bowl. Mix until the dry ingredients is just almost incorporated. You will finish mixing it in when you add the chocolate chips.
Add the chocolate chips to the bowl and mix them in with a rubber spatula or spoon. Do not over-mix.
Use a large scoop, or a 1/4 cup measuring cup, to scoop large rounded mounds of dough onto a baking sheet. Flatten the dough out slightly with the palm of your hand. Top each piece of dough with more chocolate chips if desired and a sprinkle of coarse salt.
Bake at 500F for 4 1/2 to 5 minutes. Remove the cookies from the oven and let them sit on the baking sheet to cool, at least 20 minutes. They will be very difficult to handle when warm but will solidify when cooled.
Store the cookies in an airtight container in the refrigerator of up to 3 days.