How to make Chunky Chocolate Chip Cookies

• In the mixing bowl, add butter and both sugars. Whip on low speed until all combined.
• Add egg and whip again.
• Sift flour, baking powder, baking soda, and salt into the butter mixture; you can also sift into a separate mixing bowl.
• Using a spatula, mix batter. Then add chocolate chips and mix again until all are combined.
• Using an ice cream spoon and digital kitchen scale, if necessary, divide the batter into eight parts. These are Chunky Cookies, and they need to be big. Do not make cookies smaller.
• Form balls from each part of the batter with your hands.
• Place the cookie balls on the baking sheet and cover them with plastic wrap. Refrigerate the cookie balls for 8-12 hours or overnight. You can also freeze cookies for a few months in an air-tight container.
• Bake cookies at 365^oF (185^oC) convection oven for 18-20 minutes. In the regular oven on "bake" setting at 350^oF (175^oC) for 15-18 minutes. Do not overbake cookies. Check cookies to see if they are ready with the inserted toothpick in the center, if necessary. Cookies need to be light brown on the top.
• After baking cookies, remove them to the wire rack and let them cool to room temperature.